Boiled Sweet Potato & Black Bean Salad

1. 1
   boil · ~10 min

   Boil the sweet potatoes.

   1.Bring a large pot of water to a rolling boil and add a pinch of salt.

   2.Add cubed sweet potatoes and cook until fork-tender but not mushy (8-10 minutes).

   3.Drain in a colander and let cool to room temperature.

   TIPDon't overcook the sweet potatoes — they should hold their shape when tossed.
2. 2
   boil · ~15 min

   Cook the black beans.

   1.Drain the soaked black beans and rinse them well.

   2.Place in a pressure cooker with fresh water to cover by 2 inches.

   3.Cook until tender but not falling apart (about 15 minutes after the first whistle, or follow your cooker's instructions).

   4.Drain and let cool slightly.

   TIPBeans should be creamy inside with their skins intact — test a few before draining.
3. 3
   mix · ~2 min

   Make the lime dressing.

   1.In a small bowl, whisk together lime juice, olive oil, ground cumin, a pinch of salt, and black pepper.

   2.Taste and adjust seasoning if needed.
4. 4
   assemble · ~3 min

   Assemble the salad.

   1.In a large mixing bowl, combine the cooled sweet potatoes and black beans.

   2.Add the diced red bell pepper, chopped red onion, and roughly chopped cilantro.

   3.Pour the dressing over the top and toss gently until everything is evenly coated.

   TIPToss gently so the sweet potato cubes keep their shape.
5. 5
   serve · ~10 min

   Serve at room temperature or chilled.

   Let the salad sit for 10 minutes so the flavors meld, or refrigerate for up to 2 hours and serve cold. Garnish with extra cilantro if desired.

   TIPThis salad tastes even better the next day — perfect for meal prep.

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