This salad has been a staple in my kitchen for years. Back then, I was looking for an alternative to potato salad for a picnic when I stumbled upon this sweet potato salad from the New York Times. As I will make anything that contains sweet potatoes, cilantro, and black beans, I was immediately won over. As a result, this black bean salad gets made quite a bit in our house. Often, I eat it as is, serve it over grains, throw it in an omelette, or stuff it in a taco. It’s both versatile and full of flavor.
The perfect picnic salad, this black bean salad is vegan and gluten-free made with roasted sweet potatoes, fresh cilantro, and an easy spiced dressing.
- 1 lb sweet potatoes
- 1 small red onion
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- Juice and zest from 1 lime
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1 cup cooked black beans, drained and rinsed if using canned
- 1/2 cup cilantro
- 1/4 cup pepitas
- Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
- While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
- Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
Tips & Tricks:
Double the recipe to use in meals throughout the week.
Stock up: get the pantry ingredients you will need: Sweet Potatoes, Pepitas, Cilantro
- Calories: 303
- Sugar: 5.9
- Sodium: 220
- Fat: 14.5
- Carbohydrates: 37.8
- Fiber: 8.6
- Protein: 8.5
- Cholesterol: 0
Step by Step
Black Bean Salad
While this salad is already a slight variation of the original recipe, I’ve found that the best variations are in how you can use this salad (besides just eating it). One note, if you’re in a hurry, you could always steam the sweet potatoes. But roasting them is really key to bringing out the flavor!
Tacos: Heat up a few tortillas, fill with this salad and top with avocado, cheese, and hot sauce. Instant dinner!
Eggs: Make scrambled eggs or an omelette and use this salad as filling (I recommend leaving out the pepitas for this variation).
Grain Bowl: Serve this salad atop grains. Then drizzle with an avocado cream sauce or a few dashes of hot sauce.
First published on June 6th, 2011. Last updated on January 14th, 2015.