If you thought that bean salads lost their popularity…think again! This hearty black bean and sweet potato salad is sure to please the crowd at your next dinner party.
Black beans are an excellent source of protein and iron, which will appeal to the vegans and non-vegans alike! By adding in cleansing and fresh herbs like cilantro and parsley, a bit of kick from chipotle powder and comforting sweetness from the sweet potatoes, this recipe will be your new favourite go-to. Bonus: if you can hide some leftovers, this salad will taste even better the next day and is a great healthy lunch option.
Black Bean Sweet Potato Salad
Serves approximately 6-8 people as a side dish
Roasted Sweet Potatoes:
1 large sweet potato, cut into small cubes
2 tbsp avocado oil
2 tsp chipotle powder
2 tsp cumin powder
¼ tsp smoked paprika
1 tsp chili powder
½ tsp Himalayan salt
1 tsp ground black pepper
2 cans black beans, rinsed and drained
2 large hot house tomatoes, cubed
1 bunch green onions, finely chopped
Juice of 2 limes
2 tsp Himalayan salt
1 bunch cilantro, finely chopped
1/2 bunch curly parsley, finely chopped
10-15 kalamata olives, pitted, chopped
¼ cup olive oil
2 tbsp apple cider vinegar
Chop the sweet potato into small cubes. Toss with the spices and avocado oil. Spread the sweet potatoes in an even layer on the cookie sheet and roast for 35 minutes at 400°F. Stir and flip the sweet potatoes halfway through for even roasting.
While the sweet potatoes are roasting, prepare the rest of the ingredients. Chop the herbs, tomatoes, olives and green onions, and add them with the rest of the ingredients in a large mixing bowl.
When the sweet potatoes are done roasting, add them to the salad. You can fine-tune the spice level and brightness of your salad by adding more chipotle powder and salt to your liking.
You can enjoy the salad immediately or chill in the fridge before serving in your favourite, summery bowl!