Caribbean Sweet Potato-And-Black Bean Salad

• 1 cup (1/2-inch) cubed peeled sweet potato
• 1/4 cup banana chutney (such as Busha Browne's Original)
• 2 tablespoons fresh lime juice
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup sliced green onions, divided
• 1 (15-ounce) can black beans, rinsed and drained
• 3 cups torn spinach

1. Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through 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 with 2/3 cup bean mixture. Sprinkle evenly with 1/4 cup onions.

banana chutney, lime juice, olive oil, mustard, salt, pepper, garlic, green onions, black beans, torn spinach

Taken from www.myrecipes.com/recipe/caribbean-sweet-potato-and-black-bean-salad (may not work)