Recipe for Autumn Black Bean Salsa 
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Yield:
10
Ingredients:
Amount Ingredient
1 lrg sweet potato, baked and peeled
2 cup cooked or canned black beans, drained
1 x red onion, peeled and diced
1 x clove garlic, minced
1 x yellow or orange bell pepper, seeded and diced
1 x jalapeno, seeded and diced
1 x red apple, cored and diced
1/4 cup apple cider vinegar
1 x lime, Juice of
1/4 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
2 tsp ground coriander
1/8 tsp ground cayenne pepper
Kosher salt to taste
Grated sharp Cheddar cheese, for garnish
(optional)
Toasted pumpkin seeds, for garnish
Instructions:
Instructions: Makes 5 cups

With the startling flavor pairings of ingredients like sweet potatoes and apples, this salsa from my friend Scott Avery is an easy-to-prepare appetizer that is delicious served with blue corn chips. It also makes a hearty pasta sauce (see note). The flavors taste best if the salsa is made the night before and allowed to sit at least 6 hours before serving.

Divide the sweet potato, placing half in a mixing bowl, and mash until smooth. Dice the remaining half and add to the bowl. Add the remaining ingredients and combine well. Allow the salsa to rest a minimum of 6 hours. Top with a sprinkling of cheese and pumpkin seeds just before serving.

Note: To serve with pasta, heat the salsa quickly in a saute pan over high heat. Toss with freshly cooked pasta and serve immediately, topped with a sprinkling of cheese and pumpkin seeds. If you cant find fresh sage, add a bit more fresh parsley (to taste), adjusting the amount of jalapeno and cayenne to suit your palate.

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