Sweet Potato and Black Bean Salad

42 (¼ cup) servings


¼ cup serving provides:

  • Legume as Meat Alternate: ¼ cup provides ⅛ cup red/orange vegetable and ½ oz meat/meat alternate.


  • Legume as Vegetable: ¼ cup provides ⅛ cup red/orange vegetable and ⅛ cup legumes.

Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

PrimeroEdge Recipe Code: SR109999 – Legumes credit as Veg-BP

PrimeroEdge Recipe Code: SR110000 – Legumes credit as MMA


Sweet Potato and Black Bean Salad

2 lb 4 oz  Sweet Potatoes
1½ medium  Limes
2 Tblsp  Vegetable Oil
2 tsp, divided  Ground Cumin
2 tsp, divided  Ground Coriander
1 tsp, divided  Kosher Salt
½ bunch  Fresh Cilantro
2 Tblsp  Rice Wine Vinegar or White Wine Vinegar
1½ tsp  Honey
2 Tblsp  Olive Oil
1 qt + 1¼ cups  Black Beans, canned, rinsed and drained

Sweet Potato and Black Bean Salad Directions

  1. Preheat convection oven to 400°F or conventional oven to 425°F.
  2. Peel sweet potatoes (if desired) and cut into ¼-inch dice.
  3. Zest and juice limes.
  4. Toss sweet potatoes, vegetable oil, 1 tsp cumin, 1 tsp coriander, and ½ tsp salt in a large bowl. Spread in a single layer on a sheet pan. Roast, stirring once, until fork tender and beginning to brown, 10 to 15 minutes. Let cool.
  5. Meanwhile, remove tough stems from cilantro and discard. Pulse the cilantro in a food processor fitted with a steel blade until chopped, about 10 seconds. Add the lime zest and juice, vinegar, honey, the remaining 1 tsp cumin, 1 tsp coriander and ½ tsp salt and pulse for about 10 seconds more. Add olive oil and pulse until the dressing is smooth.
  6. Toss the cooled sweet potatoes, black beans and dressing in a large bowl. Serve chilled.


Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).

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