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Mexican Sweet Potato Black Bean Salad

By • Dec 13th, 2008 • Category: Salads and Dressings Print Print

Mexican Sweet Potato Black Bean Salad

Dressing ingredients:
Makes about 3 cups
2 canned chipotle chiles
2 garlic cloves
¼ cup Sweet Chili Dipping Sauce
¾ cup fresh lime juice (about 6 limes)
1 cup canola or other vegetable oil

Salad ingredients:
8 medium sweet potatoes, peeled and cut into ¾-inch chunks
3 to 4 tablespoons canola or other vegetable oil
1 tablespoon ground coriander
1 tablespoon chile powder
1 tablespoon ground cumin
1 tablespoon fine sea salt
4 cups corn (about 6 ears or 1 pound frozen)
4 cups cooked black beans, or 2 15½ ounce cans black beans, drained and rinsed
1 bunch scallions (about 6), white and green parts, thinly sliced
1 cup chopped cilantro

To prepare the dressing:
Combine the chiles, garlic, chili sauce, and lime juice in a blender. Turn the blender on and slowly add the oil, until the dressing is creamy and emulsified. Leftover dressing can be stored in the refrigerator for up to 2 months.

To prepare the salad:
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes with the canola oil to coat. Sprinkle with the coriander, chile powder, cumin, and salt, and toss again. Arrange the potatoes in a single layer on a baking sheet and roast until golden and just tender, 15 to 20 minutes. Transfer to the large bowl and let cool.

Microwave the corn in a small amount of water for 3 to 5 minutes. Drain and place in the bowl with the potatoes. Add the beans, scallions, and cilantro. Gently toss with enough dressing to moisten the salad. Let the salad marinate for 15 to 30 minutes. Serve at room temperature. Store any leftover salad in a covered container in the fridge for up to 5 days.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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this recipe is awesome.  I substitute quinoa for the sweet potatoes and my family loves it.


cant wait to make the sweet potatoe salad could you please send the recipe for the seasame noodle salad with the ginger dressing and the seasame seeds it aired the same time. thanks, i looked on the website and couldnot find it........

Laurel Arney
Laurel Arney

Chef Toni, I finally got your book. It's fantastic. Thanks for all the great recipes. We have been enjoying a great crop of well priced organic fava beans this season, here in Cali. Unfried Fava Bean Falafels, is the current favorite recipe I have perfected. Everyone loves them ! They were inspired by your Black Eyed Pea Patties and an old recipe from the Berkeley Veg. Icon tome, "Laurel's Kitchen". (Happy coincidence) Fond regards, Manja! Laurel PS Have some mushroom restrictions for a family member. Have succesfully replaced them in the B E P Patties with a sauted turnip dice. I recommend any root veg with some "umami". L.

Laurel Arney
Laurel Arney

To Toni, et al, I love your recipes. Can you please e-mail me the Sweet Chile Lime Dipping Sauce Recipe. (Mexican Black Bean Salad Dressing ingredient.) My computer is prehistoric, but I think I have thouroughly searched your website and achive, and am unable to locate it. Thank you, Laurel Ellen Fontana Arney


I have been wanting to make this ever since i saw the episode, and finally got around to it tonight-it's absolutely delicious! It has a myriad of flavors and a nice spicy kick, as well as being a lowfat and healthy vegetarian dish. Thank you so much for this recipe-I love it!!!


Hi Rene, The chili sauce we used was a homemade version from Cathi di Cocco which is in my cookbook, however, Mae Ploy is a good substitute. Basically what you want to use is a sugar, pepper based sauce. Let us know how this worked out for you and thanks for writing! Toni


Thank you for posting this! Is the Sweet Chili Dipping Sauce referred to the same as what is used in Asian cooking, such as Mae Ploy, or is it something else?

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