James's Sweet Potato & Black Bean Potato Salad
1 cup sweet potato -- peeled & cubed
1/4 cup banana chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic -- minced
1/2 cup sliced green onions -- divided
15 ounces black beans, canned -- rinsed and drained
3 cups torn fresh spinach
Steam sweet potato, covered, 5 minutes or until tender; let cool. Combine
chutney, lime juice, oil, mustard, salt, pepper and garlic in a large bowl; stir
well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to
coat.
Place 1 cup spinach on each of 3 plates; top each 2/3 cup bean mixture and 1
tablespoon onions.