Black Bean And Sweet Potato Salad Recipes

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VEGAN BLACK BEAN AND SWEET POTATO SALAD



Vegan Black Bean and Sweet Potato Salad image

This is a great side dish using fresh ingredients. There are never leftovers!

Provided by chefcs

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
½ teaspoon ground cumin, or more to taste
¼ teaspoon red pepper flakes
coarse salt and ground black pepper to taste
2 tablespoons freshly squeezed lime juice
1 (14.5 ounce) can black beans, rinsed and drained
½ red onion, finely chopped
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
  • Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
  • Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING



Roasted Sweet Potato Salad With Black Beans and Chile Dressing image

Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.

Provided by Mark Bittman

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt
freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Steps:

  • 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 pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  • Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. 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.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams

THREE BEAN SWEET POTATO SALAD



Three Bean Sweet Potato Salad image

Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn't be a more perfect fit if they tried.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 12

1 pound sweet potatoes (about 2 small or 1 large, peeled and cut into 1/2-inch pieces)
1/2 pound green beans (trimmed and cut into 1 1/2-inch pieces)
1 cup cooked chickpeas
1 cup cooked kidney beans
1/2 cup chopped red onion (about 1/2 small onion)
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup (granulated sugar would also work)
1 teaspoon stone-ground mustard or other brown mustard
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon ground black pepper + more to taste
1/4 cup chopped fresh parsley (either Italian or curly work)

Steps:

  • Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
  • To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.

ROASTED SWEET POTATO AND BLACK BEAN SALAD



Roasted Sweet Potato and Black Bean Salad image

Provided by Georgia Downard

Categories     Salad     Bean     Appetizer     Side     Roast     Low Fat     Vegetarian     Low Cal     High Fiber     Dinner     Lunch     Sweet Potato/Yam     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup fresh lime juice, plus wedges for garnish
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 can (15 ounces) black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula

Steps:

  • Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

BLACK BEAN AND SWEET POTATO SALAD



Black Bean and Sweet Potato Salad image

This is a great, easy recipe! It comes from Everyday Food. I packed it for my lunch and I'm really impressed by the flavor. Great for a side dish or light meal.

Provided by Reddyrat

Categories     Black Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil, divided
1/2-1 teaspoon cumin
coarse salt and pepper
2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 1 pound total)
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh lime juice (from 1 lime)
1 (14 1/2 ounce) can black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro

Steps:

  • Heat oven to 450 degrees.
  • Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat.
  • Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
  • In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.

Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 1.5, Sodium 38.8, Carbohydrate 32.8, Fiber 8.8, Sugar 3.5, Protein 7.9

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING



Roasted Sweet Potato Salad with Black Beans and Chili Dressing image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeno
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Steps:

  • 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 pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  • Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. 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.

BLACK BEAN-SWEET POTATO SKILLET



Black Bean-Sweet Potato Skillet image

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

Steps:

  • In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.

BLACK BEAN & SWEET POTATO RICE BOWLS



Black Bean & Sweet Potato Rice Bowls image

With three hungry boys in my house, dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup uncooked long grain rice
1/4 teaspoon garlic salt
1-1/2 cups water
3 tablespoons olive oil, divided
1 large sweet potato, peeled and diced
1 medium red onion, finely chopped
4 cups chopped fresh kale (tough stems removed)
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons sweet chili sauce
Lime wedges, optional
Additional sweet chili sauce, optional

Steps:

  • Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

Nutrition Facts : Calories 435 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 405mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 8g fiber), Protein 10g protein.

SWEET POTATO BLACK BEAN SALAD



Sweet Potato Black Bean Salad image

Make and share this Sweet Potato Black Bean Salad recipe from Food.com.

Provided by Roosie

Categories     Yam/Sweet Potato

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb sweet potato, cooked and diced.
1 1/2 cups black beans
1 cup roasted bell pepper, julienned (combination of red, yellow and green would be best)
1 medium papaya, peeled and sliced
3/4 cup watercress
1/2 cup red onion, chopped
1/2 teaspoon chili powder
3 tablespoons garlic oil
3 tablespoons red wine vinegar
1/4 teaspoon hot pepper sauce

Steps:

  • Combine all ingredients in a large bowl.
  • Cover and let sit at room temperature for 25 minutes, or refrigerate for 1 hour to let flavors combine.
  • Serve over fresh greens and garnish with tortilla chips.

Nutrition Facts : Calories 115, Fat 0.3, SaturatedFat 0.1, Sodium 40.4, Carbohydrate 24.8, Fiber 5.7, Sugar 5.5, Protein 4.3

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #beans     #vegan     #vegetarian     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #black-beans     #healthy-2     #low-in-something

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