Sweet Potato and Black Bean Salad

Wednesday 16th, October 2013 / 10:06


There is nothing better than the satisfaction that you get from preparing and cooking a delicious meal and when it’s this easy, it’s like the cherry on top. I love this recipe because it’s so delicious, easy to prepare, and it’s also a nice change from the lighter salads of summer. We got the original recipe from the awesome folks over at Licious Living Vancouver, and made a few minor tweaks (mainly we just left out the banana chutney). With a few choice ingredients that all add just the right amount of flavour and kick, this is one recipe I plan to keep in my roster during the early months of fall.

Sweet Potato and Black Bean Salad

1 cup Cubed, peeled, sweet potato (1/2 inch cubes)
2 tbsp Fresh lime juice
2 tsp Olive oil
1 tsp Dijon mustard
1/8 tsp Salt
1/8 tsp Pepper
1 Garlic clove, minced
½ cup Sliced green onions (divided)
1 Can (15 oz) black beans, rinsed and drained
3 cups Torn, fresh spinach

  • Boil (or steam) sweet potato until tender. Let cool.
  • Combine lime juice and the next 5 ingredients (lime through garlic) in a large bowl. Stir well with a whisk.
  • Add sweet potato, ¼ cup of the green onions, beans and stir well to coat.
  • Place 1 cup of spinach each on 3 separate plates and top with 2/3 cup bean/potato mixture.
  • Sprinkle evenly with remaining ¼ cup of green onions.
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About the author

Before Stylust was created in January of 2011, Lindsey freelanced as a fashion stylist in Vancouver, BC and worked at a fabulous Main St. boutique. A love for fashion and style was always prevalent in her life. She now has combined her true love of style and a new-found love of web design and social media in the form of Stylust, where she contributes as the founding editor as well as creative director and stylist for most of our editorials.

View all articles by Lindsey

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