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Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad


"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

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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  • 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.

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Read all reviews 10
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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.

Added yellow bell pepper and more cilantro. Was delicious. Even better the next day. Will make it again. Saving this recipe. I'll probably try it without peeling the potatoes next time.

This is an awesome dish. Holds up well too. I doubled the recipe but did not double the jalapeno pepper (I don't like things too spicy). Prepared it on Sunday and had leftovers for lunch the...

I didn't use the blender but finely chopped the jalapenos and garlic with a knife. These ingredients work perfectly together. No need to change ingredients or proportions.

I made it with two variations. I added cilantro into the dressing in the food processor, then garnished the finished dish with a few sprigs. I used red, yellow and green bell pepper. I took i...

Very easy to make, my wife love sweet potatoes and I love beans. Another marriage made in heaven.

The flavored are right on. We all loved it. My husband was raving about it. Had all items in my pantry. Very easy to make. Will definitely make it again!

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