roasted sweet potato and black bean salad
This all started simply: I wanted to be adventurous. I wanted to try something new, and by new I mean something I’ve always disliked. You’re probably thinking it’s not the sweet potatoes or the black beans; that there is some secret ingredient, in some small amount to get me started on the path of least resistance — but it’s sweet potatoes. I’ve never liked them. Not even at Thanksgiving when the sweet potato casseroles packed with brown sugar and marshmallows come out. And don’t think about fooling me with a sweet potato pie when I want pumpkin — I can smell the difference.
But my adventurous side has limits, despite having thrown myself from a plane and crossed my fingers a parachute would fly out of a pack strapped to my back saving me from a sure death. I mean, sweet potatoes, how bad can they be?
Surprisingly they are very, err, un-bad, at least that is how I described it to my husband. He then had to patiently explain that this is what sweet potatoes taste like. Is this really what I’ve been missing? A subtly sweet flavor that does not need to be intensified by three different kinds of sugar and a marshmallow topping? After calming me down from pure excitement over the issue, Josh greedily packed up what remained of this salad and ate it for lunch leaving me with only a one-bowl affair. I guess I’ll have to try that sweet potato pie after all.
Roasted Sweet Potato and Black Bean Salad
Barely adapted from Mark Bittman
Serves 4
4 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/2 pounds)
1 large red onion, chopped (about 1 1/2 cups)
1/2 cup olive oil
Salt and red pepper flakes (or pepper)
1 jalapeno pepper, chopped
1 garlic clove
Juice of two limes
2 15-ounce cans black beans, rinsed and drained
1 red bell pepper, seeded and diced
1 cup chopped fresh cilantro
Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and red pepper flakes. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven.
Put jalapeno in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and red pepper flakes. Process until blended.
Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Spoon More: Beans and Legumes, Fall, Potatoes, Salads, Vegetables, Vegetarian
Sounds simply delicious and very healthy too!
I love the idea of this! But then again I love black beans & sweet potatoes already.
Glad they turned out “un-bad” for you. :D
I have all the ingredients for this salad in my kitchen … and I am going to make this in the morning for a lunchtime knosh! And I bet I will love it!
Nice dish! I should do this maybe with my leftover sweet potatoes after SP panini :). I really do not care that much when they serve pumpkin pie or sweet potatoes with all that topping on it. Roasted plain type is the best!
Try mashing together roasted Sugar pumpkin and sweet potatoes, add some spices..Tastes good.
LOL! My son was the same way. He swore he hated sweet potatoes. I adore them as fries, pies, mixed in with mashed potatoes and my recent of a sweet potato frittata. Just like you, my son couldn’t believe that sweet potatoes could taste so good. Welcome to the world of fantastic flavor! I’d eat this salad pretty much guilt free.
I love any recipe that has jalapenos in it. The good news is, my family can’t stand that hot stuff so I would get the whole dish to myself. Yummmm
Sweet potatoes? Black Beans? Lime and jalapeno? Sounds Southwest to me!
I’m on the same page with sweet potatoes. Never really liked them … but with black beans, jalapenos and garlic … well, I just might reconsider.
Hopped right over here when I saw this recipe featured on Tasty Kitchen. Man oh man this looks so stinkin’ good, and so perfectly southwestern. I’ll be taking this to Thanksgiving dinner. Thanks!
Yum, I like it.
What a great salad with red beans and sweet potato! Just loved it.