Black Bean and Sweet Potato Salad

READY IN: 40mins
Recipe by Reddyrat

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.

Top Review by BonnieZ

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.

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.

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