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Sweet Potato Black Bean Salad
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
- 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.
- 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
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