Southwest Roasted Potato and Black Bean Salad
If you are looking for a flavorful salad to serve at your next BBQ or picnic, this Southwest Roasted Potato and Black Bean Salad is perfect for that! It happens to be vegan, soy free gluten free and egg free as well, so it is fairly allergen friendly. Not only that, it is fairly simple and easy to make, and can even be a hearty main dish if you serve it over some greens. This is great for making ahead of time!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Pre-heat the oven to 400F degrees. Toss the potatoes with just enough olive oil to coat in a bowl with the spices and sea salt and spread out onto an oiled sheet pan.
- Place in the oven and roast in the oven for about 20-30 minutes (depending on your oven) until starting to brown and tender when pierced with a fork. Once potatoes have finished cooking, let them cool to room temperature.
- Meanwhile, add all other ingredients to a bowl except the lime, olive oil and salt. Once the potatoes have cooled, toss it all together adding the lime, olive oil and salt.
- Serve at room temperature (or chill for later if you are serving it the next day).
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- Allergen Friendly
- Side Dish