Sweet Potato and Black Bean Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/17/2020

This potato salad features the Southwestern flavors of jalapeño, garlic and lime.

Serves: 6 Save

Ingredients (11)

  • 4 medium sweet potatoes, peeled and cubed
  • 1 medium red onion, chopped
  • 4 tablespoon olive oil, divided
  • 2 medium jalapeños, seeded and roughly chopped
  • 1 garlic clove
  • Juice of 2 medium limes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 medium red bell pepper, finely chopped
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/3 cup chopped cilantro

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Preheat oven to 400F.
  2. Place sweet potatoes and onions and 2 tablespoons olive oil on a baking sheet; toss well. Bake, turning occasionally, until edges brown, 30 to 40 minutes.
  3. Place jalapenos, garlic, lime juice and 2 tablespoons olive oil in a blender or food processor and process until blended.
  4. Toss warm sweet potatoes and onions, beans, and bell pepper in a large bowl. Add dressing, salt and  pepper. Toss well. Top with cilantro. Serve room temperature.