Black Bean Sweet Potato Salad

Donna Burgoon


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 votes
30 Min
10 Min
No-Cook or Other


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
green onions (finely chopped)
1 dash(es)
red pepper (cayenne)
1/2 c
flat leaf parsley (finely chopped)


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