Roasted Sweet Potato and Black Bean Salad with Chile Dressing

By Alexandra Stafford
October 25, 2016
13 Comments


Author Notes: An old Mark Bittman creation, this salad combines creamy beans, fresh herbs, and both raw and roasted vegetables. A super tart dressing unifies it all—the sweet vegetables and rich beans need it. Alexandra Stafford

Serves: 4

Ingredients

  • 1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes, about 4 heaping cups
  • 1 large red onion, diced to yield about 2 cups
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and pepper to taste
  • 1 hot chile, seeded if you are sensitive to heat
  • 2 limes, juiced to yield about 6 tablespoons
  • 2 cups cooked black (or other) beans
  • 1 bell pepper (any color), seeded and diced, about 1.25 cups
  • 1 cup (heaping) chopped fresh cilantro
  • 1 clove garlic

Directions

  1. Heat oven to 400° F. Put sweet potatoes on one half of a rimmed sheet pan and toss with 1 tablespoon olive oil. Place onions on other half of pan and toss with another tablespoon of olive oil. Spread vegetables out in a single layer. Season all over with salt and pepper. Roast for 30 minutes, checking after 15 to ensure everything is browning properly. If after the 30 minutes the onions are done, transfer them to a large mixing bowl. Otherwise, return pan to the oven and cook until potatoes begin to brown on corners and are just tender inside. Remove pan from oven.
  2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining 6 tablespoons of olive oil and a sprinkle of salt and pepper. Process until blended. Mixture will taste super tart. Before you adjust the seasoning, proceed to next step.
  3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. (If mixture is too tart, add olive oil by the tablespoon and sugar by the 1/2 teaspoon—I've found sometimes I need to make adjustments, and sometimes I don't, but I've added as much as 2 extra tablespoons of oil and 1 teaspoon of sugar). Serve warm or at room temperature, or refrigerate for up to a day.

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Salad|Bean|Vegetable|Fall|Winter

Reviews (13) Questions (0)

13 Comments

Jill H. September 25, 2018
This is on a fairly regular rotation in our house- made again last night with cedar plank grilled salmon. The vinegrette can seem strong/tart but it works perfectly with the warm sweet potatoes and beans.
 
rmandell January 10, 2017
I was all excited to make this and thought I had all the ingredients in the house, but alas was missing black beans (I never run out of black beans!). Since I had already put everything else together, I had to keep going, so I substituted chick peas. It was a big hit with my family.
 
Author Comment
Alexandra S. January 10, 2017
Yay! So happy to hear this. I love chickpeas. Will try that swap!
 
Jasmin R. December 26, 2016
Made this the last 2 days and it was a hit! It was surprisingly easy for what you get for the end result and absolutely delicious! Loved the balance of flavors and ingredients.
 
Author Comment
Alexandra S. December 29, 2016
So happy to hear this, Jasmin! Happy New Year!
 
drbabs October 30, 2016
I made this salad last night for an informal dinner party and everyone loved it. I had to make a few changes, which I thought I'd share in case others have food issues like ours. My husband hates cilantro, so I left it out, and added about 1/2 teaspoon each of cumin, ground chiles, and smoked paprika. I also used red pepper flakes instead of jalapeno for better control of the heat. Also, I probably used more oil than you to roast the vegetables, so instead of making the dressing (raw garlic hates me), I just tossed everything together with the juice of one lime. I brought an extra lime to the party but didn't need it. Really great recipe. Thank you!
 
Author Comment
Alexandra S. October 31, 2016
These are great suggestions, Barbara — thank you! I know lots of people who hate cilantro and raw garlic, and I love the sound of the seasonings you added. So glad this was a hit!
 
Jr0717 October 28, 2016
I love this! I changed it around a little bit, and instead of using the sweet potato as a main component of the salad, I left it out, and stuffed a sweet potato with the salad instead. Thank you for another great recipe!
 
Author Comment
Alexandra S. October 28, 2016
I love it! Such a fun variation. Hope you are well, Jessica!
 
Fresh T. October 27, 2016
Oh my goodness Ali. I make quesadillas very similar to this just about every week. :) Love it and so easy.
 
Author Comment
Alexandra S. October 28, 2016
so happy to hear this, Dana!
 
gay J. October 27, 2016
There is no mention of garlic in the ingredients list. How much garlic are you using?
 
Author Comment
Alexandra S. October 27, 2016
Sorry about this! Just edited the recipe. One clove garlic.