Caribbean Sweet Potato and Black Bean Salad

Serving size:
 6 Servings


    • 2
    • sweet potatoes (medium)
    • 1 cn
    • black beans (15-oz, rinsed and drained)
    • 1 c
    • corn kernels (fresh or frozen (defrosted))
    • 1⁄2
    • red onion (thinly sliced in half moons)
    • 1 c
    • roasted peanuts
    • 1⁄2 c
    • cilantro (chopped)
    • 1 t
    • cumin (ground)
    • 1 t
    • cinnamon (ground)
    • 2 t
    • chipotle pepper (ground, or to taste)
    • 1 1⁄2 t
    • garlic (minced)
    • 10 T
    • canola oil (divided use)
    • salt and pepper (to taste)
    • 1⁄4 c
    • cider vinegar
    • 1 t
    • Dijon mustard
    • 6 T
    • extra virgin olive oil
30 minutes
Ready in
30 minutes


This is a zesty favorite from our Deli!


Preheat oven to 350°F, using a bit of canola oil, lightly oil two baking sheets with sides and set aside. Scrub sweet potatoes thoroughly or peel; slice ½-inch thick. Combine 2 tablespoons canola oil with the chipotle, cinnamon, and ½-teaspoon salt and toss with sweet potatoes. Spread slices in a single layer on one baking sheet and roast in the preheated oven about 30 minutes or until browned and tender. Meanwhile toss the corn kernels with the cumin, spread on second baking sheet and roast until browned at the edges and somewhat dry. Cool roasted vegetables, and then combine with onions, peanuts, cilantro and garlic in a large bowl. Make vinaigrette by combining cider vinegar and Dijon mustard in a jar with tight-fitting lid. Add olive oil and 6-tablespoons canola oil, along with ¼-teaspoon salt and 1/8-teaspoon black pepper. Shake vigorously until ingredients are well mixed; vinaigrette should emulsify. Toss approximately half the dressing with the vegetable mixture; season to taste with salt and add additional dressing to taste if desired.