You are here: Home » Recipes » Sweet Potato and Black Bean Salad Sweet Potato and Black Bean Salad Recipe by Jennie Stever, Albuquerque, NM Yield 6 servings This potato salad features the Southwestern flavors of jalapeño, garlic and lime. Teresa Blackburn PrintEmail Ingredients 4 medium sweet potatoes, peeled and cubed1 medium red onion, chopped4 tablespoons olive oil, divided2 medium jalapeños, seeded and roughly chopped1 garlic clove Juice of 2 medium limes1 (15-ounce) can black beans, rinsed and drained1 medium red bell pepper, finely chopped1 teaspoon salt Freshly ground black pepper1/3 cup chopped cilantro Instructions Preheat oven to 400F. 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. Place jalapenos, garlic, lime juice and 2 tablespoons olive oil in a blender or food processor and process until blended. 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.