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Black Bean Salad with Sweet Potato

A vibrant salad featuring tender roasted sweet potatoes and hearty black beans, topped with fresh vegetables and zesty lime for a delightful experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black beans, drained and rinsed
  • 1 medium sweet potato, cubed and roasted
  • 1 medium red bell pepper, diced
  • 0.5 medium red onion, finely chopped
  • 1 medium avocado, diced
  • 0.25 cup fresh cilantro, chopped
  • 1 juiced lime
  • to taste salt and pepper
  • optional to taste olive oil for roasting sweet potatoes

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube the sweet potato into bite-sized pieces, then spread them on a baking tray.
  3. Drizzle the sweet potatoes with olive oil (if using), and sprinkle with salt and pepper.
  4. Roast the sweet potatoes for about 20 minutes or until they are tender and slightly caramelized.
  5. While the sweet potatoes are roasting, drain and rinse the black beans under cool water.
  6. In a large mixing bowl, combine the black beans, diced red bell pepper, and finely chopped red onion.
  7. Once the sweet potatoes are done roasting, allow them to cool for a few minutes before adding them to the mixing bowl.
  8. Add the diced avocado and fresh cilantro to the bowl.
  9. Squeeze lime juice over the salad and season with salt and pepper to taste, then gently toss everything together.
  10. Serve the salad warm as a main dish or chilled as a refreshing salad.

Notes

For substitutions, feel free to swap out any beans or add jalapeños for a spicy kick. It's important to allow the sweet potatoes to cool slightly before adding the avocado to avoid mushiness.