Description

This easy-to-make Black Bean & Sweet Potato Salad is loaded with fiber and nutrition to keep you full and energized all afternoon. Loaded with black beans, roasted sweet potatoes, fresh herbs, and zesty lime dressing, it’s perfect for meal prep, lunch, or a side dish.

Ingredients

Units

1 (14-ounce can) black beans, drained and rinsed
1 large sweet potato (either a garnet yam or white sweet potato), about 3/4 to 1 pound
1 1/2 tablespoons extra virgin olive oil, plus a little more for drizzling
1 1/2 tablespoons fresh lime juice (about 1 lime)
1/4 teaspoon ground cumin
1/4 teaspoon ground chili powder (your choice of mild, medium or hot)
1 clove garlic, smashed open, but left whole
1 mild red Fresno chili pepper*
1/4 cup cilantro, roughly chopped
4 green onions, finely chopped (about 3 tablespoons)
about 1/4 teaspoon fine sea salt, plus more to taste
a few spins of freshly ground black pepper

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Instructions

Roast the Sweet Potatoes: Preheat the oven to 375°F (190°C). Toss sweet potato cubes with 1 teaspoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast for 40 minutes, until soft and slightly caramelized.
Make the Dressing: In a large bowl, whisk together remaining olive oil, lime juice, cumin, chili powder, salt, and pepper. Add smashed garlic clove and let marinate while sweet potatoes roast. Discard garlic before combining salad.
Prep Remaining Ingredients: Chop green onions, Fresno pepper, and cilantro. Drain and rinse black beans.
Assemble: Add roasted sweet potatoes and black beans to the dressing while hot, tossing gently to coat. Add green onions, Fresno pepper, and cilantro, and gently toss again.
Chill & Serve: Let salad sit for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Serve as-is or over mixed greens.

Notes

* Fresno chilis are a milder cousin of jalapeños. If you can’t find Fresno, substitute a jalapeno or a few tablespoons of finely chopped red pepper. Or, omit the Fresno and chili powder if avoiding peppers or nightshades.