Black Beans & Sweet Potatoes: So Good for U!

Last night we had a very fresh summer meal. Grilled fish, green salad, and a Black Bean and Sweet Potato salad. You might even think of it as a side dish. I love the combination and the spicy dressing drizzled on top. Of course I used Bush’s Beans (which I really do think are superior in flavor), and my family devoured it.

By the way, did you know that like other vegetables, beans provide important nutrients – but beans have more protein and fiber than any other vegetable?


But before I give out the recipe here, I wanted to tell you that my friend Amy (and partner in crime with Bush’s Beans!) is having a GIVEAWAY today. She is giving away a copy of my NEW book today, The Reluctant Entertainer, on her blog. So if you are interested, head on over to Amy’s blog, She Wears Many Hats. (Plus, you are going to fall in love with her beautiful work. She is a very talented writer and photographer!)

Black Bean Sweet Potato Salad
2 lbs. sweet potatoes, peeled and cut into 1 inch pieces.
2-3 jalapenos
1 red or yellow or orange bell pepper

2 15 oz. cans black beans, rinsed and drained well
2-3 scallions, sliced thinly
1 cup cilantro, chopped
Sea salt and pepper to taste

1/3 cup extra virgin olive oil
2 T. lime juice
2 T. orange juice (fresh squeezed)
1 tsp. cumin
2 tsp. chili powder

Cover the sweet potatoes with water and bring to boil; cook for 7 minutes or until the potatoes are tender (not mushy). Drain the potatoes.

Roast the peppers and jalapenos (make sure and remove the seeds) by placing them under the broiler with a tiny bit of olive oil drizzled over them. Chop finely.

Combine the sweet potatoes with the other ingredients and mix in a large bowl. Add the dressing to the mixture, salt and pepper to taste.

Serve warm or refrigerate and bring to room temperature before serving.

Oh, and of course serve it up in a pretty serving bowl!

Do you eat a lot of Black Beans in your home, and what is your favorite way to cook with them? And how about sweet potatoes?

(I am in a partnership with Bush’s Beans, but they did not pay for me to write this post today. I just have my pantry stocked with beans and I love cooking with them.)


  1. I can’t wait to try this!!

  2. This looks yum! Randy is a big sweet potato fan and will love this combo.

  3. What an unexpected combo. But. . . it sounds so good! Thanks for sharing.

  4. I have to make this one! It looks soooo delish!

  5. I just happen to have some left over grilled sweet potatoes from the weekend. Thanks for our dinner menu for tonight!

  6. It sounds soo good. I might have to try it though my family are not huge sweet potato fans.

  7. oh, and we do use a lot of black beans!!!

  8. We use a lot of black beans. I love making Black Bean and Cilantro Burritos…because they are easy to make, freeze and reheat for unexpected company or hectic evenings!

  9. I’m going to have to try this – the photos are so beautiful!

    I always keep two cans of Bush’s seasoned black beans on hand – my dinner-in-a-pinch is Tortilla Soup. I don’t follow a recipe, but always use Bush’s black beans, leftover roasted chicken (which I store in the freezer and just toss in the soup pot), fire-roasted canned tomatoes, Trader Joe’s frozen roasted corn…and some cumin, onion and garlic. Garnished with chips and avo…sprinkle with cotija…yum!

  10. Now this is the kind of recipe all of my kids will like.

    Definitely going to try it.

    Now…about that pretty bowl…hmmm….

  11. I make a super easy black bean quesadilla with 2 cans of mashed up beans, a cup of salsa, and cheese…bake for 15 minutes and it makes a fabulous appetizer or a quick vegetarian meal. YUM!

  12. I love black bean and sweet potato combo!! what a great idea for a salad!

  13. My favourite black bean recipe is a sweet one – black bean BROWNIES!!

    1 can black beans (15oz.) rinsed and drained
    3 eggs
    1/3 cup butter
    1/4 cup cocoa powder
    dash of salt
    2 tsp. vanilla
    1/2 cup dark brown sugar (sometimes I add more…)
    1/2 semi-sweet chocolate chips (sometimes I use peanut butter chips or white chocolate chips)
    1/3 cup chopped walnuts (optional)
    Preheat oven to 350 degrees. Blend in food processor first seven ingredients. Pour into greased 8×8″ pan and stir in chips and nuts. Bake for 35-40 minutes.

    I have also made them with 1 tbsp of instant coffee grinds. Mocha Brownies!! :)


  14. Pingback: BUSH's Mexican Black Bean Pizza | Aggie's Kitchen

  15. I found this on Pinterest and made it over the weekend for a BBQ. Everyone loved it and I was asked to make it for another BBQ coming up! Thanks for the great recipe!

  16. Pingback: Mexican Black Bean Pizza

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