Black Bean Sweet Potato Salad

Donna Burgoon

By
@dburgoon

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!


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

10 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy