Roasted Sweet Potato and Black Bean Salad

roasted sweet potatoes, black beans, and corn with green onions and cilantro

Slightly Spicy Sweet Potato and Black Bean Salad

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.

Black beans, sweet potatoes, lime vinaigrette

Roasted Sweet Potatoes with Black Beans and a hint of Spice

This brightly colored dish 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.  My friend and colleague, Janelle at Talk of Tomatoes, grew a bumper crop of pumpkin this past year.  Pumpkin would also be fabulous as a substitute.

Delicious wishes for a healthy and happy winter!

Loads of Love,

Karista

Sweet Potato and Black Bean Salad

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.

Serves 4- 6

Ingredients 

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

Directions

Pre-heat the oven to 400F.  Or, if your oven runs cool pre-heat to 425F.

In a large bowl, toss the cubed sweet potatoes with a little high heat oil, such as sunflower, safflower or coconut and sprinkle with a little salt and pepper.  Transfer the sweet potatoes to a parchment lined baking sheet and roast for about 10 minutes, just until crisp tender. Be sure not to overcook.  We wouldn’t want mashed sweet potato salad.

While the potatoes are cooking, whisk together the lime juice, zest, salt, pepper, honey, olive oil and chipotle chili powder.

Add the cooled potatoes, scallions, beans and cilantro.  Toss gently.

You may serve at room temperature or refrigerate.

Recipe adapted from Health.org

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Comments

  1. Such a gorgeous recipe Karista! I’ve always wanted to try black beans but haven’t really ventured that far yet… I love pretty much all other legumes so I’m sure I’ll love them! Thanks for the beautiful, healthy recipe. I’ll be following your blog from now on!

  2. Beautiful! And Just the way we love to eat! I hope to see this on our table next week…and since that’s all up to me, I guess we will! Thanks Karista!

  3. This salad looks so wonderful, colorful and hearty, perfect for winter time!

  4. your dish looks fantastic, I love the way it’s so colorful and mouth-watering ^^

  5. First Happy 2013! I really like sweet potato and this colorful plate looks fantastic! Your blog looks very nice!

  6. I am naturally not a big sweet potato person but lately I have not been able to get enough of it. Don’t know if my taste buds are changing or if it’s my body’s natural craving. Your salad looks AMAZING! I added it to dinner menu tonight and hoping the leftover will make a perfect lunch for tomorrow. 🙂

    • I’m a little addicted myself. 🙂 I didn’t always love sweet potatoes either. I love them more now that I have a “clean” palate. Eating more whole foods, foods less processed or overwhelmed with chemicals, keeps our palate clean. Then we can actually taste all the deliciousness in the real food. Thanks for stopping by!

  7. The co-op has such an important mandate, so it is great to hear the you’ll be a part of such a worth-while organization. Good luck with your course . . . (not that you need luck with your cooking skills). Please let us know how it goes Karista. The colours in that salad are amazing — it is like a fall-coloured rainbow!

    • Thanks Barb. I do love teaching the classes and now we’ve added teen classes as well. Love it when young people get excited about cooking. 🙂

  8. I’ve been making a couple hearty salads to nibble off of through the week. This will be a good one. Hopefully you will see a spinach rice salad with pistachio’s soon from me! (ok – it was adapted from Martha).

  9. It is so important to support our local farmers! This dish looks delicious 🙂

  10. I love the colors of this salad, Karista – just the right amount of cheer for these dreary Northwest days. I bet it would be yummy in a wrap, too!

  11. When I first looked at this it reminded me of my black bean mango salad with the similar colors. I love the idea of making a salad with sweet potatoes and black beans…a great winter salad!

  12. Such a colorful salad. I make a corn and black bean salsa but now I’ll be making your salad as a side to some of my dishes. I’m still not receiving email notifications of your posts…is anyone else having this problem?

    • I love corn and black bean salsa! Especially during the summer when sweet corn is in season. So sorry you’re not getting my post via email! I’m getting yours and others so not sure what could be happening. Definitely contact the wordpress help desk. They are usually really good about returning email questions.

  13. Hearty and flavorful, and you know I love the colors!

  14. How wonderful that you are able to teach your passion!
    This dish sounds like just the trick to get me out of the festive season over indulging.
    Have a super week ahead.
    🙂 Mandy xo
    PS. Hey you are half way to being a farmer with your chicks. 😉

    • Hahaha! I feel like a farmer when I’m mucking out the hen house. 🙂
      I do feel blessed Mandy. I love teaching home chef’s how to cook. I started a teen class this winter and I’m so excited about teens getting in the kitchen. They are our next generation of foodies. 🙂

  15. I love this salad and as you pointed out, it’s loaded with coriander and green onions, two of my all time favourite things. The dish is gorgeous to behold and I even feel healthier just looking at it 😉

    • Hahaha! it does appear healthy, but tastes sort of indulgent. I too adore coriander and green onions… two of my favorite things as well. Thanks for stopping by!! 🙂

  16. Just gorgeous Karista! Two of my favorite things…I always eat black beans with sweet potatoes, avocados and curry spices. This looks SO delicious. I’m a fan!

  17. Great colors.

  18. What a colorful dish!

  19. If I were in Seattle, I would sign up for the class! 🙂 The vibrancy of this salad and the flavors — wow!

  20. Karista – which classes are you teaching?!?

  21. OH yes, that does look good, Karista… yummy! 😀

  22. This salad looks absolutely sensational and I love your photographs. Bookmarking this one as I think my family would love it. Thanks for sharing!

  23. If that tastes anywhere near as good as it looks, it’s amazing.
    We’re doing lots of grains and beans right now, this one would fit right in!

Trackbacks

  1. […] and awesome. Made with black beans, corn, sweet potatoes, and flavored with lime juice, this zesty salad will be a […]

  2. […] meaning to make a variation on this recipe for a while, ever since I was inspired by this stunning recipe from my sweet blogging pal, Karista. Some of my absolute favorite ingredients like black beans, […]

  3. […] Roasted Sweet Potato and Black Bean Salad (karistaskitchen.com) […]

  4. […] Roasted Sweet Potato and Black Bean Salad […]

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