Sweet Potato and Black Bean Mexican Salad
No matter how you slice it, it’s been a long winter. Here in Washington, DC we can literally see the light at the end of the tunnel. We enjoyed a weekend with two (yes, TWO) sunny days in a row, bright yellow daffodils are popping up all around, the smell of “fresh” mulch is in the air and the notorious cherry blossoms have bloomed. Hallelujah!
Many of you are ready. I mean, it’s not like we didn’t know that the sun would finally come out and that the sweaters would be stored away–or possibly even burned–after a season of such heavy use. So you’ve been at the gym, running those extra miles, cutting back on the indulgences that get us through the cold, grey months. Well, la dee da–good on you.
Others of us, need to take immediate action. A pedicure is in order (baring the body from the toes up is a strategy that works for me) and replacing that pasta dinner with a hearty salad is a great next step. This Sweet Potato and Black Bean Salad won’t shock your system. It is a significant salad that will fill you up while making you feel good about what you’re eating. The rainbow of colors alone, signal your body that much needed vitamins are on their way.
So go ahead, take baby steps if, like me, you are surprised that Spring has actually sprung. Enjoy this salad and start removing those layers. And if you are ready and waiting in your sleeveless tops and short dresses, then here’s another recipe you can enjoy with that smug grin. Happy Spring!
Sweet Potato and Black Bean Mexican Salad