Sweet Potato and Black Bean Salsa

Isn't this pretty? I've always found it hard to come up with vegetables to serve with with Mexican food. I'm not fond of the colors or tastes of the usual suspects, but the sparkling colors and piquant flavor of this salsa have solved the problem. If you're tired of gray vegetables and tinned tomatoes I hope you'll try this. It will give a real lift to your palate. While I serve the salsa in tortilla bowls, that really isn't necessary - it does, however, add pizzazz to the presentation. If you plan to serve the salsa with chips I suggest you cut the ingredients in smaller pieces than that recommended in the recipe. I use pickled jalapeno peppers to insure a constant amount of heat. There are times when the jalapenos in the market are as sweet as bell peppers and that just won't do in this recipe. I know you're going to like this one!

Sweet Potato and Black Bean Salsa

Ingredients:
2 pounds sweet potatoes (about 2 large) peeled and cut in 1/2-inch dice
1 tablespoon water
1 large red bell pepper, stemmed, seeded and cut in 1/2-inch dice
1 large green bell pepper, stemmed, seeded and cut in 1/2-inch dice
1 large yellow bell pepper, stemmed, seeded and cut in 1/2-inch dice
1/2 cup minced red onion
3 tablespoons chopped and drained jalapeno peppers from a jar
1 (15-oz.) can black beans, rinsed, drained and patted dry
Juice of 3 large limes
1/2 cup finely chopped fresh cilantro
Salt and pepper to taste
Leaf lettuce
Tortilla bowls

Directions:
1) Place cubed sweet potatoes in a large (5-quart) microwavable bowl with a lid. Add 1 tablespoon water to bowl, cover, and microwave on HIGH power for 6 to 8 minutes, stirring once halfway through cooking. Potatoes must be tender but still retain their shape. Transfer to a baking sheet lined with paper toweling and allow to dry for 5 minutes.
2) Place sweet potatoes, red, green and yellow peppers, onion, chopped jalapeno peppers, black beans, lime juice and cilantro in a large bowl. Toss to combine. Season to taste with salt and pepper. Refrigerate for 1 hour to chill ingredients.
3) Line tortilla bowls with lettuce leaves. Spoon salsa into bowl. Yield 4 to 6 servings.

This is my entry for the February Potato Ho Down event sponsored and hosted this month by Cathy who blogs at Noble Pig.