Chilled Yam & Black Bean Salad

Name: Chilled Yam & Black Bean Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g yam (peeled, cubed into 1-inch pieces); 1.5 cup black beans (cooked, drained and rinsed well if from a pot); 1 pcs red bell pepper (medium, diced); 0.5 pcs red onion (small, finely diced); 3 tbsp cilantro (chopped); 2 tbsp olive oil; 2 tbsp lime juice (freshly squeezed); 1 pinch cumin powder; 0.25 tsp salt; 1 pinch black pepper; 4 cup water (for boiling black beans)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, chilled salad combining tender roasted yams with hearty black beans, crisp bell peppers, and a zesty lime dressing. Perfect for meal prep or a refreshing summer side, this colorful dish comes together easily and tastes even better the next day.

PREP

15m

COOK

25m

SERVES

1 CUP

304 cal

SERVINGS

METHOD · 6 STEPS

prep · ~45 min
Prepare the black beans.
Soak dried black beans overnight. Drain, then simmer in fresh water until tender, about 45 minutes. Drain and let cool completely. If using pre-cooked beans, simply drain and rinse.
prep · ~2 min
Preheat the oven and season the yams.
1.Preheat oven to 400°F (200°C).
2.Toss cubed yams with 1 tablespoon olive oil, cumin, salt, and black pepper.
3.Spread evenly on a baking sheet in a single layer.
roast · ~25 min
Roast the yams.
Roast for 20-25 minutes, flipping halfway through, until fork-tender and lightly caramelized on the edges. Remove from oven and let cool to room temperature.
mix · ~1 min
Make the dressing.
In a small bowl, whisk together the remaining 1 tablespoon olive oil and fresh lime juice until emulsified.
assemble · ~2 min
Combine the salad.
1.In a large bowl, combine cooled roasted yams, black beans, diced bell pepper, and red onion.
2.Pour the dressing over the mixture and toss gently to coat.
3.Fold in the chopped cilantro.
rest · ~30 min
Chill the salad.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at cool room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut yams into uniform 1-inch cubes to ensure even roasting and tenderness.
2
Roast yams in a single layer without overcrowding to get caramelized edges.
3
Let the roasted yams cool completely before mixing to prevent the salad from becoming mushy.
4
For extra depth, toast the cumin powder in a dry pan for 30 seconds before using.
5
Rinse canned black beans thoroughly to remove excess sodium and improve texture.
6
Chill the salad for at least 30 minutes—overnight is even better for flavor melding.

RECIPE VARIATIONS