Black Bean and Sweet Potato Salad

Total Time
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


  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

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.

BonnieZ June 25, 2009

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!

ohbother June 09, 2008

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