Sweet Potato and Black Bean Salad

  • Yield 6 servings

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

Teresa Blackburn


4 medium sweet potatoes, peeled and cubed
1 medium red onion, chopped
4 tablespoons 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


  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.



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