Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad

Made  times
bfr610 18

"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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1 h servings 328 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 :-)

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...

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.

This is delicious, but my jalapeño was REALLY a hot one. I cut the recipe down since there would only be two of us enjoying the salad. The flavors blended really well together. I realized aft...

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