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Caribbean Sweet Potato Black Bean Salad

Caribbean Sweet Potato Black Bean Salad
Caribbean Sweet Potato Black Bean Salad

Serves 6 to 8

Like a tropical breeze that beckons you to relax and linger in your lounge chair, this festive warm-weather dish invites you to slow down and dine on island time so you can enjoy the vibrant colors, bright flavors, and playful textures. In one mouthful, you’ll taste the caramel soulfulness of the roasted sweet potatoes, in another, the spiciness of the cayenne and garlic, then the crunch of the salty peanuts. Wait, what’s that? Oh yes! The sweet, fresh, creamy burst of corn. Perfection! Make this Caribbean Sweet Potato Black Bean Salad for your summer and early fall gatherings and give your guests something to talk about!

Just another of the many delicious recipes from the Compassionate Cuisine Cookbook!

I've updated this one to make it oil-free.


For the Sweet Potatoes

2 large sweet potatoes, peeled or unpeeled, cut into 1/2 inch cubes, about 4 cups

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/4 teaspoon ground cayenne pepper

1 teaspoon salt

For the Dressing

Juice from 2 limes

Juice from 1 lemon

2 tablespoons maple syrup

2 large cloves garlic, minced/pressed/grated

1 teaspoon yellow mustard

1 teaspoon salt


1 (15.5-ounce) can black beans, rinsed and drained

1 cup fresh or frozen and thawed corn kernels (fresh corn can be cut from the cob and eaten raw or use grilled corn on the cob for a smoky flavor)

1/3 cup roasted, salted peanuts, roughly chopped (or substitute sunflower or pumpkin seeds)

2 scallions, sliced thinly on the diagonal, about ¼ cup

Chopped cilantro or parsley, for garnish


Preheat the oven to 425ºF. Line a baking tray with parchment paper. Place sweet potatoes on the baking tray in a pile. Sprinkle with cumin, cinnamon, cayenne, and salt. Toss together with your hands then arrange in a single layer on the tray. Roast for about 20 minutes, until fork-tender.

In a large bowl, whisk together the lime juice, lemon juice, syrup, garlic, mustard, and salt. When potatoes are done, set aside to cool for about 10 minutes then place them in the bowl with the dressing. Add black beans, corn, scallions, and peanuts. Toss to combine. Garnish with fresh herbs. Serve immediately or chill before serving.

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