I created this Roasted Sweet Potato and Black Bean Salad many years ago when I was teaching culinary classes.
I originally wrote this post in 2011 when I was creating new recipes for my students to prepare in class. There still is nothing quite as wonderful as hearing from readers (or students) how delicious my recipe is or how easy it is to make. Or how it made everyone come to the table with a smile on their face.
My winter quarter classes begin next week and I couldn’t be more excited about the menu. I’m proud to say this will be my fourth year teaching cooking classes for our local Co-op market here in Seattle.
PCC is the Puget Consumer and Co-op Natural Market that began in 1953. An amazing story about 15 founding families who wanted to improve the quality and nutrition of available food. Now over 45,000 members strong, PCC continues to support our local farms with the PCC Farmland Trust and educate our community through our IACP Award winning PCC Cooks.
It does my heart good to see the community supporting our local farms and farming communities. I think you know how much I’d love to be a farmer. 🙂 Until then, I savor the opportunity to do my part in food education.
Teaching people to cook is essential to good health. Teaching home chef’s how to make local, seasonal produce, meat, fish and poultry taste delicious is my goal.
This brightly colored Roasted Sweet Potato and Black Bean Salad couldn’t be more tempting. Beautiful to the eye and bursting with flavor to the tongue. I love versatile and this is one of those versatile salads that can be tweaked to your tastes.
I personally love it loaded with cilantro and green onions. But I have a friend who doesn’t care so much for cilantro. Leaving out the cilantro and replacing it with chive or Italian parsley would be also be fabulous.
Sweet potatoes are divine in this recipe but feel free to substitute with winter squash. Especially if that’s what you have on hand. Pumpkin would also be fabulous as a substitute.
Delicious wishes for a healthy and happy winter!
Loads of Love,
- 2 sweet potatoes, peeled and cut into 1 inch cubes
- 1 tablespoon oil
- 2 limes, zested and juiced (if the limes are large and juicy, only one may be needed)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon honey
- 3 tablespoons olive oil
- ½ teaspoon chipotle chili powder (or 1 teaspoon chili powder)
- 3-4 scallions, finely chopped
- 1 cup corn, I use local organic frozen corn during the winter months (or a little more, especially if you're making this in the summer when fresh sweet corn is readily available)
- 1 15 ounce can black beans, drained and rinsed
- ½ cup chopped fresh cilantro
Roasting the sweet potatoes or squash is preferred. I’ve tried it both ways, boiled and roasted. Roasting brings out the sweetness in the sweet potato and squash, and adds a nice subtle “crisp” on the outside.