Black Bean and Sweet Potato Salad
A nutritious, colorful, and satisfying meal that's perfect for any season. This salad combines the earthiness of black beans with the natural sweetness of roasted sweet potatoes.
Ingredients
- 2 medium sweet potatoes cut into 1-inch cubes
- 2 15 oz cans black beans, drained and rinsed
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 1 lime juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast sweet potatoes for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- While the potatoes are roasting, combine black beans, diced bell pepper, and red onion in a large bowl.
- In a small bowl, whisk together remaining olive oil, lime juice, cumin, and chili powder.
- Once the sweet potatoes are done, let them cool for 5-10 minutes.
- Add the roasted sweet potatoes to the bean mixture.
- Pour the dressing over the salad and toss gently to combine.
- Fold in fresh cilantro and adjust seasoning to taste.