| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Good sized sweet potatoes*- cook; peel, cut in big chunks, broil or grill |
| 1/2 |
c |
Onion; (we use vidalia) julienned (large cut)& roasted or broiled |
| 1/2 |
c |
Red bell pepper julienned; (large cut)& roasted or broiled |
| 1/2 |
c |
New Mexican HOT GREEN chiles roasted & peeled; coarse chopped |
| 1/4 |
c |
Black beans |
| 1/2 |
|
Juicey lime's juice |
| 2 |
tb |
New Mexican Red Chile Sauce; (recipe below) |
|
|
Cilantro to taste |
|
|
Salt to taste |
INSTRUCTIONS
(may be prepared on a grill)
COMBINE INGREDIENTS & TOSS LIGHTLY (DO NOT BREAK POTATOES UP TOO MUCH)
SERVE COLD (or hot)
* We combine different colors of yams & sweet potatoes. One of the sweet
potatoes may be substituted for by one good Maine Aroostook County potato.
Posted to CHILE-HEADS DIGEST by Pam <mglory@ix.netcom.com> on May 31, 1998
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