Black Beans & Sweet Potato Warm Salad Recipe

Name: Black Beans & Sweet Potato Warm Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Sweet Potatoes, peeled and roughly diced; 1 stick cinnamon; 2 Cloves garlic, minced; 1 Tb Ancho chile powder; 1 Tsp Ground or crushed cumin; 1/4 tsp Cayenne pepper; 2 Tb olive oil; 1 can black beans, rinsed; 1/2 cup 100% apple juice; 2 Tb white wine vinegar; 1 Tsp Ancho chile powder; 1/4 tsp Cayenne pepper; 1/2 tsp Kosher salt; 1 large handful cilantro, coarsely chopped; Juice of 1 lime; 2 Tb extra virgin olive oil

Servings: persons

2 Sweet Potatoes, peeled and roughly diced
1 stick cinnamon
2 Cloves garlic, minced
1 Tb Ancho chile powder
1 Tsp Ground or crushed cumin
1/4 tsp Cayenne pepper
2 Tb olive oil
1 can black beans, rinsed
1/2 cup 100% apple juice
2 Tb white wine vinegar
1 Tsp Ancho chile powder
1/4 tsp Cayenne pepper
1/2 tsp Kosher salt
1 large handful cilantro, coarsely chopped
Juice of 1 lime
2 Tb extra virgin olive oil

1
Parboil the sweet potato in a large pot of salted boiling water, with the cinnamon stick -- 10-12 minutes; drain and allow to steam dry for a few minutes.
2
Warm the olive oil over medium high heat. Briefly saute the garlic -- 30 seconds or so, until fragrant. Add the Ancho chile powder and the cayenne, and stir until chile is fragrant. Gently add the sweet potatoes and toss to coat with the chile garlic mixture. Fry over medium heat, 20-30 minutes, tossing very occasionally, until tender and beginning to brown all over.
3
Meanwhile, slowly bring the beans, apple juice, vinegar, chile powder, and cayenne to a simmer. Allow to reduce, until the liquid is a nice syrupy sauce. Remove from heat and season to taste with Kosher salt.
4
Remove sweet potatoes from the heat, and allow to cool slightly. Toss gently with the black beans; dress to taste with lime juice and olive oil. While still warm, toss in the cilantro and season gently.

1162

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Sweet Potatoes, peeled and roughly diced, 1 stick cinnamon, 2 Cloves garlic, minced, 1 Tb Ancho chile powder, and more.

Yes, Black Beans & Sweet Potato Warm Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Beans & Sweet Potato Warm Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions