Roasted Sweet Potato and Black Bean Salad

I fixed this for a dinner party and everyone raved about it! I followed the recipe fairly closely, and marinated the beans and other veggies as another reviewer recommended. I think the next time I try it, I will cook the sweet potatoes on the grill instead of the oven. tastes good and looks great!

• santacarolina

• Santa Fe, NM

• 7/7/2019

I added a touch of olive oil (just to bind it all together), doubled the garlic and vinegar, substituted chives for scallions, and added a can of chickpeas for more protein since I served this as a main course in a vegetarian meal. FABULOUS and easy.

• kimdanforth

• 6/22/2018

喜欢这沙拉和特别的风味ppreciated that there was no oil in the dressing. No changes to recipe, except did not serve over arugula or any other type of greens. Will definitely make again.

• dory92064

• San Diego, CA

• 6/14/2018

Pretty departure from the traditional summer side salads. I used cilantro instead of mint, also and it was very tasty. Also add a small amount (< 1 Tbsp) of olive oil that made it a little easier to coat. Would make it again.

• Anonymous

• 7/4/2016

I loved this salad! My slight modifications: I coated the sweet potatoes with oil before roasting and cooked for 25 minutes. I used a spring mix salad I had instead of arugula and used lemon I had instead of lime. Delicious!

• lauraincali

• Los Angeles, CA

• 9/18/2015

This is a 4 . We prefer cilantro instead of mint, if you're a fan.

• welzer

• Vermont

• 8/10/2015

We prefer cilantro vs mint. Depends on your preferences, not everyone I'd a fan of cilantro!

• welzer

• Vermont

• 8/10/2015

I par-cooked the sweet potato, then finished on the grill. Added goat cheese as suggested by other reviewers and the salad was wonderful! There was enough leftover for lunches this week. Will do again.

• renorose

• Harleysville, Pa

• 5/18/2015

Absolutely delicious! I had to bake the potatoes longer than 15 min, but otherwise prep went smoothly. Instead of arugula I used spinach, and zima tomatoes instead of cherry (decisions dictated by the market). I'm definitely going to repeat this and email it around to my culinary-minded friends/family!

• katharianlibrarian

• Washington, DC

• 3/28/2015

This was very good!!I also added goat cheese. Could have added a 3rd sweet potato. Had to bake longer than 15 minutes. I also added a.little bit of EVOO to the dressing. Easy to add other stuff (corn, jalepeno etc). Will for sure make again!

• xmatch

• Charleston, WV

• 9/4/2014

Tasty and healthy recipe! This salad is a great side dish or meal. I took an earlier reviewer's suggestion of marinating the black beans, dressing, veggies overnight and mixing in the arugula and mint before serving. This was a great accompaniment to a taco bar potluck at work. It's also allergen friendly!

• malmal113

• Salem, MA

• 12/16/2013

This was super tasty! I added pieces of goat cheese and reduced the arugula to about 1 cup, mixed in, so it was more sweet potato salad and less green salad. I also did not add the extra 1/2 teaspoon salt to the dressing, and it was not missed (even by my husband who prefers saltier food).

• annse

• Israel

• 9/19/2013

I love this salad. It's great for weekday lunches because it's filling and doesn't leave me sleepy. I made it as written, although I cut the potatoes into 1/2" dice, and I don't remember how long it took me to roast them.

• little_bluestem

• 9/3/2013

Delicious summer salad. It can handle more veggies (I added an english cucumber and some chopped kale, omitted the scallions). I was resistant to adding the mint, but it adds a lot of flavor and freshness.

• Anonymous

• 6/14/2013

This turned out wonderful and yes it really is lovely too. The mint is an important addition so dont skip it. I also was worried that it would be way too much potato for the amount of dressing but it all came together just fine. I have been looking for vegan lunch options and this one is a keeper.

• lekaty

• 6/13/2013