Sweet potato - black bean salsa
Salsa
This is an earthy salsa that I find very satisfying in the winter, when tomatoes aren't as good as they are during the summer. Personally, I like to cook the beans myself, because I find canned beans too mushy and salty. If you're using canned beans, however, be sure to rinse them thoroughly so that they don't discolor the other ingredients. Also, I tried to give a range for each ingredient other than the beans and sweet potatoes, because the balance here is very much a matter of personal taste. The only thing I would insist on is that the sweet potatoes and beans be in a 1 to 1 ratio. If you can't find ripe (red) jalapeños, I would use a mix of green jalapeños and some other red chile. The red is mainly chosen for its visual impact anyway.
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