Sweet Potato Black Bean Salad


Sweet Potato Black Bean Salad is delicious as a main dish or a side. It's easy to make and perfect for lunches or potlucks since it holds up well with travel. Plus, it's healthy, vegan, gluten-free, and oil-free. Bake the sweet potatoes in advance and this salad comes together in minutes! Enjoy!!

Prep time: 15 min | Total time: 15 minutes

Servings: 6


1 pound sweet potatoes baked and cooled (~ 2 large)
1 can black beans (15 oz.) rinsed and drained (~1½ cups)
1 avocado diced
2 green onions sliced
½ cup fresh cilantro chopped
2 Tablespoons fresh lime juice
½ teaspoon ground cumin
½ teaspoon ground chili powder
Salt & pepper to taste

Tip: To bake the sweet potatoes, pierce each one a few times with a fork. Place them on a baking sheet lined with parchment paper. Bake at 400°F for 45 minutes, or until tender when pierced with a fork. Do not overbake.


  1. Remove and discard the skin from the cooked sweet potatoes. Cut the sweet potatoes into bite size chunks.
  2. Combine the sweet potatoes with the rest of the ingredients in a bowl and gently toss to combine.
  3. Chill until ready to serve.

Nutritional Information


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Friday, 23 August 2019
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