1 to 2cup/133 g cubed sweet potato boiled or baked
1medium-sized onion - chopped
1/4bell pepper finely chopped
salt to taste
a generous dash of black pepper
one bunch of fresh parsley
1/4bunch of cilantrodiced
6 to 8clovesof garlicdepending on how garlicky you like your food :D
2tbspextra virgin olive oil or water for oil-free version
juice of 2 limes or lemonsplus zest
1/4tspof maple syrup the maple syrup is there to break through the acidity of the lemon
Chop the veggies and add to a large bowl with the black beans.
Cook the cubed Sweet Potato: Bring to a boil in a medium saucepan then keep boiling for 5 minutes. Drain, cool for 2 minutes and use. Alternatively, toss with a tsp of oil and a pinch of salt. Bake at 400 degrees F for 15 minutes or until the potatoes are tender to preference (time will depend on the size of the potato cubes). Cool for 5 mins and add to the bowl with the beans.
Add salt, cumin (1/2 tsp or more), and black pepper, and corn to the black bean bowl and toss well.
Make the Chimichurri sauce: Blend the ingredients under the sauce in a small blender with a few tbsp of water until smooth and creamy. Add 1-2 tbsp water, to begin with and add more if needed. Taste and adjust salt, tang(lime).
Add some of the chimichurri sauce to the large bowl. Toss to combine. Taste and adjust, salt, flavor, and sauce. Once dressed to preference, serve as is or with warmed tortillas to make tacos or wraps.
Store the sauce in an airtight container refrigerated for up to 4 days. And the dressed salad itself will also last for about 4 days in the fridge.