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Writer's pictureKami Redd

Roasted Sweet Potato and Black Bean Salad

A vibrant salad combining roasted sweet potatoes, black beans, red onions, and a mix of greens. Dressed in a flavorful sumac vinaigrette, it's a fiber-rich and protein-packed twist on Southern comfort.

Roasted Sweet Potato & Black Bean Salad - Kami's Kountry Kitchen

Ingredients:

For the Salad:

  • 2 medium sweet potatoes, peeled and diced

  • 1 can (15 ounces) black beans, drained and rinsed

  • 4 cups mixed greens (like spinach, arugula, and lettuce)

  • 1/2 red onion, thinly sliced

  • Sumac Salad Vinaigrette




Instructions:

  1. Roast the Sweet Potatoes:

    • Preheat the oven to 400°F (200°C).

    • Toss the diced sweet potatoes with a tablespoon of olive oil, salt, and pepper.

    • Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. Let them cool slightly.

  2. Assemble the Salad:

    • In a large bowl, combine the roasted sweet potatoes, black beans, mixed greens, and red onion.

    • Drizzle the dressing over the salad and toss gently to combine.

  3. Serve:

    • Serve the salad in a large bowl or individual plates.

    • Enjoy this colorful, nutritious, and heart-healthy dish!


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