Chipotle Black Bean and Roasted Sweet Potato Salad

Memorial Day weekend was oh so fun. There was beach time and pool time and friends and food…..lots and lots of food. As an encore the following weekend we did a girlfriends’ trip. We “kidnapped” one of my dear friends for a birthday surprise and piled in the car for a spontaneous road trip. There was plenty of fun, laughing and not-so-good-for-you food to go around. Needless to say, I have needed to spend the past two weeks detoxing from my over indulgence and lack of vegetables during my travels. Now though I am happy to say I am back on track and in full swing of a healthy summer eating plan.

cubed sweet potatoes  roasted sweet potatoes

Last week in my quest for something new and healthy I came across a recipe for Smoky Black Bean Salad. Black beans are such a great super food – full of fiber and protein. I am always on the look out for new ways to make them.

black beans, roasted sweet potatoes, toasted walnuts and green onion

I deviated from the original recipe up a bit and used delicious roasted sweet potatoes in place of the butternut squash, as well as a few other tweaks. I was rewarded with a wonderful smoky black bean and roasted sweet potato salad with just a hint of heat. The first day I served the salad slightly warm over a couple of beautiful pieces of grilled salmon. The combination was superb! The second day I served the leftovers cold over some salad greens for lunch and the combination was equally as tasty. This is really a flexible salad that will hold up well in the refrigerator for next day leftovers.

Chipotle Black Bean and Roasted Sweet Potato Salad over grilled salmonChipotle Black Bean and Roasted Sweet Potato Salad

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • 1/2 cup walnuts, chopped
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • juice from 1/2 lime
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon adobo sauce
  • 2 garlic cloves, minced
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1 green onion, thinly sliced


Preheat oven to 425°.

Toss cubed sweet potatoes with 1 tablespoon oil. Arrange squash on a sheet pan. Bake at 425° for 25 minutes or until tender.

Arrange walnuts on a sheet pan and lightly spray with cooking spray. Bake at 425° for 10 minutes or until toasted, stirring once.

Combine 1 tablespoon olive oil, salt, pepper, lime juice, mustard, honey, mayonnaise and adobo sauce in a bowl; stir with a whisk.

Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add minced garlic and sauté 1 minute.

In a large bowl place roasted sweet potatoes, black beans, green onions, roasted walnuts, sauteed garlic and olive oil dressing. Toss gently until combined.

Serve and enjoy!

Chipotle Black Bean and Roasted Sweet Potato Salad over grilled salmon





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