Smoky Sweet Potato and Black Bean Salad

Name: Smoky Sweet Potato and Black Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 tbsp lime juice (freshly squeezed); 1 tsp salt (optional); 1 tsp ground cumin; ½ tsp dried oregano; ground black pepper (optional to taste); ½ tsp chipotle hot sauce (or your favorite hot sauce of choice); ¼ tsp smoked paprika; ¼ tsp ground allspice; 1 tsp pure maple syrup (optional or date paste, see link in the Chef’s Notes); 2 cups organic sweet potato (cooked and cubed); 3 ½ cups black beans (home-cooked or BPA-free canned, drained and rinsed); ¾ cup organic bell pepper (red, yellow or green, diced); ½ cup cucumber (diced); 2 tbsp chives (or green onions, roughly chopped); 2 tbsp parsley (or cilantro, chopped)

Nichole Dandrea-Russert, MS, RDN

2 years ago

Smoky Sweet Potato Black Bean Salad in a white bowl near a wooden spoon

Yields4 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

4 tbsp lime juice (freshly squeezed)

1 tsp salt (optional)

1 tsp ground cumin

½ tsp dried oregano

ground black pepper (optional to taste)

½ tsp chipotle hot sauce (or your favorite hot sauce of choice)

¼ tsp smoked paprika

¼ tsp ground allspice

1 tsp pure maple syrup (optional or date paste, see link in the Chef’s Notes)

2 cups organic sweet potato (cooked and cubed)

3 ½ cups black beans (home-cooked or BPA-free canned, drained and rinsed)

¾ cup organic bell pepper (red, yellow or green, diced)

½ cup cucumber (diced)

2 tbsp chives (or green onions, roughly chopped)

2 tbsp parsley (or cilantro, chopped)

Directions

In a large bowl, first combine the dressing ingredients: add the lime juice, salt if using, cumin, oregano, pepper, chipotle, smoked paprika, allspice, and syrup if using.

Whisk the dressing ingredients to fully combine.

Add the sweet potato, black beans, bell pepper, cucumber, chives, and parsley

Stir through, mixing gently but fully to mix ingredients well.

Taste, add any additional seasonings as desired.

Chef's Notes

Substitutions
Substitute sweet potatoes with white, red or golden potatoes, butternut squash, pumpkin or your favorite root and tuber vegetable of choice.

Substitute black beans with pinto beans. white beans, chickpeas or your favorite creamy bean of choice.

Prep Ahead
Prepare the roasted sweet potato ahead of time.

Additional Notes
Sweet Potatoes: To bake potatoes, place on a baking sheet lined with parchment. Bake at 425 for 40–60 minutes (baking time will depend on whether you are using smaller or larger sweet potatoes). Check the potatoes a few times in the last 10–15 minutes of baking. If they retain a little firmness, they will hold their shape cut into cubes. If cooked until soft, the sweet potatoes will break down more as worked into the salad — which isn’t a bad thing, just personal preference, so think about how you might enjoy the salad!

Whole Food Sweetener
Use date paste in place of maple syrup.

Serving Suggestions
This is delicious as a layered dip with guacamole. Distribute the salad over the bottom of a shallow casserole dish. Make a simple guacamole, and dollop or smooth over top to distribute. Scoop out portions to serve with tortilla or pita chips, or to wrap in lettuce leaves. Or, serve salad straight up topped with chopped avocado or White Bean Guacamole!

Storage
Store in an airtight container in the refrigerator for up to 4 days