It's disappointing when fresh, juicy tomatoes disappear from markets and bland versions take their place, but there is an upside: It's time for fall salads composed of earthy root veggies and hearty greens. Farmers markets are teeming with sweet potatoes, squashes - and the list of possibilities goes on. What were once relegated to the side-dish category are now appearing as a salad course in offerings such as this one with sweet potatoes and black beans.
When was the last time you paired the two? I never have, until I tried this recipe. It's exactly the sort of meal that you can serve for dinner one night and have enough left over to pack and take to work the next day.