From The Galley: Sweet Potato And Balck Bean Salad

From the galley at Our Boat House, sweet potato black bean salad

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


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


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

Recipe Credit:

From The Galley: Sweet Potato And Balck Bean Salad


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