Sweet Potato and Black Bean Salad with Lime Dressing Recipe

As the vibrant hues of autumn envelop us, there’s no better way to celebrate the season than with a dish that mirrors its warmth and richness. Our Sweet Potato and Black Bean Salad with Lime Dressing is a delightful symphony of flavors and textures, perfect for family gatherings or a cozy dinner at home. This salad is not just a meal; it’s an experience that brings together the creativity of wholesome ingredients and the joy of shared moments around the table.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and black pepper. Toss to coat.
2. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized. Set aside to cool.
3. In a large mixing bowl, combine the roasted sweet potatoes, black beans, red onion, red bell pepper, cilantro, feta cheese (if using), and toasted pumpkin seeds.
4. In a small bowl, whisk together the lime juice, honey or maple syrup, Dijon mustard, minced garlic, and extra virgin olive oil until well combined.
5. Pour the lime dressing over the salad and gently toss to coat. Serve immediately or refrigerate for up to 2 hours before serving.

Helpful Tips

• Make it vegan: Skip the feta cheese or replace it with a plant-based alternative.
• Spice it up: Add a finely chopped jalapeño for a spicy kick.
• Make ahead: Prep the sweet potatoes and dressing in advance to save time.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious over time.

Pairings

This Sweet Potato and Black Bean Salad with Lime Dressing pairs wonderfully with a hearty quinoa pilaf or served alongside grilled chicken or fish. For a refreshing drink, try a sparkling water infused with lime and mint.

We would love to see how your Sweet Potato and Black Bean Salad with Lime Dressing turned out! Share your delightful creations using #ZynahzRecipes or tag us on Instagram. Your feedback is precious to us, so leave a comment on our website Zynahz.

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