Boy oh boy does this salad RULE! I’ve already made it three times this summer and I can’t seem to get enough. It’s sweet, savory, fresh, and can be eaten all by itself or as a wrap for on-the-go chowing. Bonus: It’s high in fiber, protein, gluten free, and Vitamin A so it’s really an all around slam-dunk!
I brought this recipe to the July meeting of the Duluth Vegan Cookbook Club which meets the first Thursday of every month at the Mount Royal Library. All are welcome! Attendees are encouraged to bring a recipe to share related (or not) to the theme of the month. Last month’s meeting was centered around dishes to bring to a potluck and this Sweet Potato Salad recipe fit in perfectly. Bonnie tells me she’s going to use it for her monthly article in the Duluth News Tribune 🙂 Our next meeting is Thursday August 3rd at 11:30am and our theme will be Vegan Baking! We always have a good time and you don’t need to be vegan to attend. All are welcome! Some folks like to print out recipes for the group (around 15 usually attend) or just a copy to give to Bonnie so that she can e-mail it to everyone. I’ve also been enlisted to give a short presentation on iodine so we all have that to look forward to.
Not only is this Sweet Potato Black Bean Salad great for potlucks, but you can eat it as an anytime snack or meal especially when you’re looking for something filling and nourishing that isn’t too heavy for a hot summer day.
It is also great if you are struggling with bowel consistency issues 😉 Jusss sayin’!
WHAT YOU NEED: (Serves 4-6. Feel free to double the recipe for a big group!)
- 2 large sweet potatoes or yams, peeled, and diced into 1″ cubes
- 1 15oz can black beans
- 1 sweet bell pepper, seeded and diced
- 1 medium red onion, cut into small dice OR 3-4 green onions, white and green parts, chopped finely’
- 1 cup sweet corn, fresh or frozen (defrosted)
- 2 tablespoons olive oil, plus extra for drizzling.
- 2 tablespoons mustard (Dijon or spicy)
- 2 tablespoons agave nectar or maple syrup
- 2 tablespoons fresh squeezed lemon juice
- Pinch of ground cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped cilantro
WHAT YOU DO:
- Preheat your oven to 425F. If you would rather not use your oven in the summer heat you can also cook the sweet potatoes on the grill by wrapping them in tinfoil with the olive oil, salt, and pepper or use a toaster oven or even a crock pot!
- If using the oven, place the sweet potatoes on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake until soft and golden brown – about 30-35 minutes. Set aside to cool.
- Mix the olive oil, mustard, agave, lemon juice, cayenne, salt, and pepper in a small bowl.
- Mix the cooled sweet potatoes, beans, and chopped vegetables together in a large bowl.
- Add the dressing and cilantro, stir to combine, taste for seasonings and serve either immediately, or chilled. It’s great both ways!