Sweet Potato Black Bean Salad

Sweet Potato Black Bean Salad

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This delicious vegetable and  black bean salad is a great summer side dish. Perfect for picnics, BBQs or any time you want to share a dish that is tasty and good for you.

Adapted from “Quick-Fix Vegan”

Ingredients

  • 4 large sweet potatoes, peeled and cut into chunks
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 1 cup chopped yellow bell pepper
  • ½ cup chopped red onion
  • ½ cup chopped celery
  • ½ cup (or more) chopped fresh cilantro
  • 2/3 cup toasted pecans

Directions

  1. Roast the sweet potatoes–place diced sweet potatoes in a single layer on a large baking sheet, toss with olive oil, bake at 375° F for about 30-40 minutes.  Let cool to room temperature.
  2. Combine beans, bell pepper, onion, celery and cilantro in a large bowl.   Pour dressing over salad.  When the sweet potatoes are cooled, toss them gently into salad.  Pour pecans on top.

Dressing

Combine all ingredients:

  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons freshly squeezed lime juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper