Sunday, November 13, 2011

Savory Sweet Potato, Black Bean Salad

I have eaten this several times at a local restaurant.
While I don't have an exact recipe,
I have scrutinized the flavors often enough
to be able to make this outstanding, original salad at home.

It's simple to make  
for a filling lunch or hearty side dish.
It's a fantastic meal for those who are wheat-sensitive,
you don't even miss your breads.

Give this recipe a try.
It's high in fiber and vitamin A.
It's economical year-round.
And it's a great meal for a pot-luck or a holiday.

Roasted Sweet Potatoes
Peel your sweet potatoes
and chop them into rough 1-inch cubes.

Coat them well with plenty of oil,
a pinch each of cumin and cayenne,
and a teaspoon or two of chili powder.

Place them into a hot oven, 400°F,
and bake for 40 - 50 minutes,
until fork-tender, but not mushy.

Once cooked, set aside to let cool.

Drain and rinse well a can of black beans.

Cooked & Rinsed Black Beans

Fresh or Frozen Sweet Kernel Corn

Add some sweet corn, fresh or frozen
so it's crunchy and sweet.

Slice some scallions to your liking,
for a bit of fresh zip.

Scallions / Green Onions

Finally, add some fresh cilantro
 for that fresh, herb flavor.


3-5 Sweet Potatoes
1/4 cup Canola or Olive Oil
1 - 2 teaspoons Chili Powder
pinch Cumin
pinch Cayenne Pepper (optional)
1 Can Black Beans
1 cup Sweet Corn Kernels
1/4 - 1/2 cup Chopped Scallions
1/4 cup chopped Cilantro


  1. Hi! Came over from Made By You Monday! This looks great! Would love for you to come over and link up to my Tasty Tuesday party going on now!

  2. Thank you, Emily! I will come and check that out. It sounds like delicious fun!


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As long as I'm on this journey, rambling through life's exhilarating highs and trudging heavily amongst it's incapacitating lows, I might as well share whatever may be gleaned from my little bits of wisdom and my many missteps. No room for judgment from this broken mama. I'm writing from my heart: raw, open, messy, but saved. And I'm still thanking God!