black bean and yam ‘salad’

When I was home this summer my aunt hosted all of the girl-cousins (and great aunts and nieces, etc.) to celebrate family and enjoy a lunch together.  She made this AWESOME black bean yam (sweet potato if you’re in the south) mixture.  We’ll call it a salad, for lack of a better word.  I thought I’d share it!

it's still great on day 2 or 3! i took it with me to work and ate it at room temp. it was tasty and filling.


  • 3 medium yams (~1lb. peeled and cut into 3/4 inch squares)
  • 1 can black beans (rinsed and drained)
  • 1/2 medium red onion-finely chopped
  • 1/2 cup cilantro chopped
  • 1tbsp fresh lime juice (or more to taste)
  • 4 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • coarse salt and pepper


  1. Preheat oven to 450F.  Place diced yams on baking sheet, drizzle with 2 tbsp olive oil and season with red pepper flakes and salt and pepper. Roast until tender, tossing halfway through (~30-35 minutes).
  2. Whisk lime juice with remaining olive oil.  Season with a little more salt and pepper.
  3. Add yams, beans, onion and cilantro.  Mix gently to combine.  Excellent served warm or cold.

Note: Do not reheat after combining; serve fresh.


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