Sweet Potato and Black Bean Salad Recipe - Allrecipes.com
Sweet Potato and Black Bean Salad Recipe
  • READY IN 1 hr

Sweet Potato and Black Bean Salad

Recipe by  

"This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime and is a great side to any Mexican meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Put sweet potato and red onion in a large bowl. Drizzle 2 tablespoons olive oil over the sweet potato mixture and toss to coat vegetables in oil; spread onto a baking sheet.
  3. Bake in preheated oven, turning occasionally, until browned on the edges, 30 to 40 minutes. Let roasted vegetables cool to room temperature.
  4. Puree jalapeno peppers, garlic, lime juice, and remaining olive oil in a blender or food processor until smooth.
  5. Transfer cooled roasted vegetables to a large bowl; add black beans and green bell pepper. Pour pureed jalapeno pepper mixture over the vegetable mixture and toss to coat; season with salt and pepper. Garnish salad with cilantro.
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Footnotes

  • Cook's Note:
  • The red onion is really just for color; a standard white onion will do, just as adding a red or yellow bell pepper will add some color.
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Reviews More Reviews

Nov 14, 2014

This was delicious! I made it per the recipe with no changes except I didn't garnish with cilantro. So many flavors! This is a keeper :-)

 
Oct 15, 2014

Great recipe that received lots of comments when we brought it over to a potluck dinner-definitely no leftovers! The only change we made was to use a yellow bell pepper instead of green just due to personal preference. Will be making again!

 

3 Ratings

Sep 27, 2014

I overlooked the food processor instructions and just mixed it. The flavors are awesome. And it's just nice to look at! I garnished it with a few slices of lime. Good hot or warm.

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 12.1 g
  • 48%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 767 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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