Roasted Sweet Potato Black Bean Salad


I looooove sweet potatoes. Usually I don’t do anything to fancy ’em up, just roast with olive or coconut oil and a few dashes of sea salt. Sometimes I’ll eat them just like that, other times with a scoop of salsa, black bean spread, or squirt of ketchup. But I’ve never really thought of eating them cold, until I came across this recipe on Pinch of Yum for a sweet potato salad. When it comes to potato salad, I don’t like the mayo-drenched kinds anyway, so this seemed perfect. I didn’t follow the measurements exactly, but pretty darn close (minus the jalapeño):


3 large or 5 small sweet potatoes, diced

1 red bell pepper and 1/2 green bell pepper, diced

a few tablespoons of minced red onion

1 can rinsed black beans

bunch of cilantro, chopped

Drizzle of olive oil and lime juice

Sea salt to taste

Roast sweet potato cubes in the oven for about 30 minutes until soft. Let cool.

In a large bowl, mix together potatoes, peppers, onion, beans and cilantro.

Whisk together lime juice and olive oil and drizzle over the potato salad. Let the flavors meld in the fridge for a few hours or overnight. I loved this salad! Now that I think of it, I seem to love the sweet potato black been combo, as can be seen in my favorite sweet potato black bean chili that I make every single winter, sweet potato black bean enchiladas, and a sweet potato bar with black bean spread. Match made in heaven!

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