Roasted Sweet Potato and Black Bean Salad
This roasted sweet potato and black bean salad is a flavorful and healthy dish that's perfect for a light lunch or dinner. The sweet potatoes are roasted until tender and slightly caramelized, and the black beans add a hearty dose of protein and fiber. The red onion and cilantro add a bit of freshness and crunch, while the lime juice brightens up the flavors. This salad is easy to make and can be served warm or cold. It's a great way to use up leftover roasted sweet potatoes, and it's also a good source of vitamins, minerals, and antioxidants.
The origins of this salad are shrouded in mystery, but it is believed to have originated in the southwestern United States. It is thought that Native Americans were the first to combine roasted sweet potatoes with black beans, and the dish was later adopted by Spanish settlers. The salad became popular in the United States in the early 1900s, and it has remained a staple of Southwestern cuisine ever since. Today, this salad is enjoyed by people all over the world, and it can be found on the menus of many restaurants. It is a versatile dish that can be served as an appetizer, side dish, or main course. It is also a great way to use up leftover roasted sweet potatoes.
Roasted Sweet Potato and Black Bean Salad Roasted Sweet Potato and Black Bean Salad Roasted Sweet Potato and Black Bean Salad Roasted Sweet Potato and Black Bean Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss sweet potatoes with olive oil, salt, and black pepper.
  3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
  4. Let sweet potatoes cool slightly.
  5. In a large bowl, combine sweet potatoes, black beans, red onion, cilantro, and lime juice.
  6. Toss to combine.
  7. Serve immediately or chill for later.
Why It Works
  • The combination of sweet and savory flavors is always a winner, and the roasted sweet potatoes and black beans in this salad are no exception.
  • The lime juice adds a bit of acidity to the salad, which helps to balance out the sweetness of the potatoes and the heartiness of the beans.
  • The red onion and cilantro add a bit of freshness and crunch to the salad, which helps to keep it from being too heavy.