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Vegan Black Bean and Sweet Potato Salad

Vegan Black Bean and Sweet Potato Salad

chefcs

"This is a great side dish using fresh ingredients. There are never leftovers!"
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Ingredients

40 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
  3. Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
  4. Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

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Reviews

Read all reviews 14
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We really enjoyed this both warm and cold. I added the onion to the potatoes in the oven during the last 15 minutes of roasting to soften it up. Make sure to roast your sweet potatoes until they...

This recipe is pretty basic but it is good. It (salt/pepper/cumin/cilantro/lime) can be adjusted based on the individuals taste.

Really enjoyed this. I added half a bag of frozen corn and some sliced, perfectly ripe avocado on top. Yummy.

So good! I ate this as a main dish and it was delicious. The raw onions can be a little much, so next time I might roast them for a few minutes with the potatoes.

I've made this dish twice now for pot lucks & it's a winner! All gone in a flash & everyone asked for the recipe. Easy & can be made ahead served warm, room temperature or cold!

Delicious! Made it exactly as specified in the recipe.

This recipe has become a family favorite!!

Loved this salad! Even better the next day.

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