Smoky Sweet Potato Salad with Black Beans
This vibrant salad blends tender sweet potatoes with hearty black beans, crunchy veggies, and a smoky chipotle lime dressing. It’s nutrient-packed, vegan, and bursting with flavor for an easy, refreshing meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups Sweet potato cooked, cut in cubes
- 2 14 oz cans Black beans rinsed and drained
- ¾ cup Red or yellow bell pepper diced
- ½ cup Cucumber diced, seeds removed (or jicama)
- 2 tablespoons Chives or green onions roughly chopped or sliced
- 2 tablespoons Flat-leaf parsley minced (or use cilantro)
- 1 to 1 ½ teaspoons Fresh oregano minced
- 4 to 5 tablespoons Lime juice freshly squeezed (about 2 to 3 limes)
- 1 teaspoon Sea salt
- Freshly ground black pepper to taste
- ½ teaspoon Chipotle hot sauce (Tabasco brand used)
- 1 teaspoon Ground cumin
- ¼ teaspoon Allspice
- ¼ teaspoon Smoked paprika
- ¼ to ½ teaspoon Pure maple syrup or agave nectar
Instructions
Instructions
- Cook sweet potatoes by baking or steaming until tender but not mushy. Cube evenly.
- Rinse and drain black beans thoroughly.
- In a large mixing bowl, combine sweet potatoes, black beans, bell pepper, cucumber, chives, parsley, and oregano.
- Add lime juice and toss to mix well.
- Season with salt, pepper, cumin, allspice, smoked paprika, and chipotle hot sauce. Drizzle maple syrup or agave nectar and toss gently.
- Chill salad in refrigerator for at least 15 minutes before serving.
Notes
Serve chilled or at room temperature. Can be stored in airtight container in fridge for up to 4 days.