Roasted Sweet Potato and Black Bean Salad

Name: Roasted Sweet Potato and Black Bean Salad
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1½ pounds sweet potatoes, peeled and cut into 1-inch dice; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon freshly squeezed lemon juice; 1 to 2 teaspoons agave nectar or maple syrup; 1 to 2 teaspoons agave nectar or maple syrup; 4 cups chopped romaine lettuce; 1 cup fresh or thawed frozen peas; 1 cup fresh or thawed frozen peas; ⅓ cup unsalted roasted cashews or pecan pieces; ⅓ cup unsalted roasted cashews or pecan pieces; ¼ cup dried cranberries; 1 celery rib, minced; 3 scallions, chopped; ¼ cup freshly squeezed orange juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Yummy Salad makes a nice change from white potato salad (and is much more nutritious, too). Serving it over lettuce with the addition of black beans makes it a meal. Delicious any time of year, it looks especially lovely on a buffet table during autumn get-togethers.

Ingredients

1½ pounds sweet potatoes, peeled and cut into 1-inch dice
3 tablespoons olive oil, plus more for drizzling

Autumn
Gluten-free
Vegan

Method

Preheat the oven to 425°F. Lightly oil a baking sheet and spread the sweet potatoes on the sheet in a single layer. Drizzle with a little olive oil. Season to taste with salt and pepper.