RECIPE: SOUTHWEST SALAD REDUX
I love go-to recipes that are as easy as cutting out them of the newspaper. Growing up we always ate NY Times Stew, which was a stew recipe my Grandfather found in the 60s, which is still a weekly Sunday dinner item my Mom makes. Recently I came across this NY Times Southwest Sweet Potato Salad recipe and it’s now in the weekly meal rotation.
Any great recipe can be made with substitutions. It would be too complicated explain why, but we had 50lb of brussels sprouts and carrots that we were inventing ways to eat before they rotted. Instead of using roasted sweet potatoes in this recipe, I substituted roasted brussels sprouts and carrots and it was just as good, if not better! This is a salad that is hearty and you don’t get bored in the middle of eating it. Plus it is so easy to make!
Southwest Carrot & Brussels Sprouts Salad
Roast a bunch of carrots & brussels sprouts (or peeled sweet potatoes) in a pan coated in olive oil, salt and pepper at 425 degrees until tender. Set aside to cool.
Chop a red onion, a red pepper and a bunch of cilantro.
In a blender combine a few jalapeños, 1-2 limes, a few garlic cloves, olive oil, and salt and pepper to taste.
In a big bowl combine the chopped red onions, red peppers, cilantro and roasted brussels sprouts and carrots, along with a can of drained black beans.
Cover in the jalapeño, lime, garlic dressing.