Caribbean Sweet Potato-and-Black Bean Salad

Ingredients

• 0.3 cup banana chutney (such as Busha Browne's Original)
• 15 ounce black beans rinsed drained canned
• 1 teaspoon dijon mustard 
• 1  garlic clove minced
• 0.5 cup green onions divided sliced
• 2 tablespoons juice of lime fresh
• 2 teaspoons olive oil 
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 
• 3 cups torn spinach 
• 1 cup sweet potatoes and into cubed peeled ()

Equipment

• bowl
• whisk

Directions

1. Steam sweet potato, covered, 5 minutes or until tender, and cool.
2. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk.
3. Add sweet potato, 1/4 cup onions, and beans; stir well to coat.
4. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture.
5. Sprinkle evenly with 1/4 cup onions.