Black Bean and Sweet Potato Salad

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a great, easy recipe! It comes from Everyday Food. I packed it for my lunch and I'm really impressed by the flavor. Great for a side dish or light meal.

Ingredients Nutrition

Directions

  1. Heat oven to 450 degrees.
  2. Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat.
  3. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
  4. In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.
Most Helpful

5 5

Loved this recipe. I much prefer sweet potatoes savory rather than sweet and this recipe foots that bill. It is both hearty and refreshing. I did use cayenne instead of the hot pepper flakes so that it would evenly coat the potatoes. Also I found that my potatoes were fork tender at 15 minutes and was glad I checked because I did not want them mushy. I chilled the salad for ac couple hours to let the flavors marry and the leftovers were even better the next day. Thank you Reddyrat for sharing the recipe.

5 5

I wish I had taken a picture of this, because it was visually beautiful, with great color contrast. We lined a glass bowl with large romaine leaves and served the salad at basically room temperature. We had about a cup of leftovers, which were wonderful cold, too. My only complaint about the recipe is that I didn't register that the olive oil was divided, but it didn't matter. The optional red pepper flakes were very much a part of the great blend of flavors, and I added a sprinkling of hot sweet paprika powder to the sweet potatoes, too. The recipe is sinfully easy; the hardest part was peeling the sweet potatoes!

5 5

really good