Spicy Sweet Potato and Black Bean Salad


This spicy sweet potato and black bean salad is perfect for a fall gathering especially with the cherry chipotle sauce. (Recipe by: Kim Tait; Photo Credit: Kim Cleary)

Yield: 6 servings



  • 1½ lbs. sweet potatoes
  • 1½ cups cooked black beans, rinsed and drained (1 can)
  • ½ cup chopped sweet onion
  • 3 Tbs olive oil, divided
  • ½ cup Tait Farm Cherry Chipotle Sauce (or more to taste)
  • salt and pepper to taste
  • ½ cup cilantro


  1. Bake the sweet potatoes at 350 degrees until just tender when pierced with a paring knife. (about 30-45 minutes, depending on the size of the sweet potatoes. )
  2. When cool, peel and dice them into ½ inch cubes.
  3. Saute the onions in 1 Tbs of the oil until they starts to caramelize.
  4. Combine the sweet potatoes, black beans and saute’d onions in a bowl.
  5. Whisk together the remaining oil and the Chipotle Sauce and pour over the salad.
  6. Chop the cilantro and combine with the salad. Season to taste.
Presented by:


Comments are closed.