Black Bean Sweet Potato Salad

1
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!

Rating:
★★★★★ 2 votes
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)

How to Make Black Bean Sweet Potato Salad

Step-by-Step

  • 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!

Printable Recipe Card

About Black Bean Sweet Potato Salad

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