black bean sweet potato salad

(2 ratings)
Recipe by
Donna Burgoon
Houston, TX

I had several leftover sweet potatoes that were going to go bad if I didn't use them fast. So I decided to try something savory with them. I had grilled sweet potatoes and seasoned them with red pepper before, and knew those flavors went really well together. So I got into my kitchen and started pulling ingredients out. The black beans were a last minute addition to add another texture/flavor to this dish. Family loved it and it is now asked for regularly! Enjoy!

(2 ratings)
yield 4 -6
prep time 30 Min
cook time 10 Min
method No-Cook or Other

Ingredients For black bean sweet potato salad

  • 4
    large sweet potatoes (peeled and chopped into cubes)
  • 1 can
    black beans (drained and rinsed)
  • 3 Tbsp
    vinaigrette salad dressing
  • salt and pepper to taste
  • 2
    green onions (finely chopped)
  • 1 dash
    red pepper (cayenne)
  • 1/2 c
    flat leaf parsley (finely chopped)

How To Make black bean sweet potato salad

  • 1
    Boil the sweet potatoes for about 10 minutes or until just tender. Do not overcook!!
  • 2
    Drain water off of sweet potatoes and put in a large mixing bowl.
  • 3
    Pour in Vinaigrette salad dressing, add salt and pepper.
  • 4
    Pour in the drained/rinsed black beans. Set bowl aside to cool.
  • 5
    Once the mixture has cooled down, add onions, parsley and the red pepper (you can omit the red pepper or add more to your liking).
  • 6
    Toss all ingredients together. This dish is wonderful at room temperature or cold!

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