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

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.