Clean Eating: Smoky Sweet Potato and Black Bean Salad
Dreena Burton's
Dreena Burton's
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  • 2 cups cooked sweet potato, cut in cubes (see note for baking tips)
  • 2 cans black beans, rinsed and drained
  • ¾ cup red or yellow bell pepper, diced
  • ½ cup cucumber, diced (seeds removed) (or jicama, peel trimmed and diced)
  • 2 tbsp chives, roughly chopped, or green portion of green onions, sliced
  • 2 tbsp flat-leaf parsley, minced (cilantro can also be used)
  • 1 ½ tsp fresh oregano, minced
  • 5 tbsp freshly squeezed lime juice (will need about 2-3 limes)
  • 1 tbsp olive, walnut, or avocado oil (optional, can omit)
  • 1 tsp sea salt (little scant)
  • ½ tsp chipotle hot sauce (I use Tabasco brand; can use another ½ tsp if you like it smokier/hotter)
  • 1 tsp ground cumin
  • ¼ tsp allspice
  • 1/4 tsp smoked paprika (start with 1/8, then adjust to taste)
  • 1/2 tsp pure maple syrup or agave nectar



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