We’re finally getting some warm weather and the farmers market is stocked with beautiful local produce. It’s salad season is what I’m saying.

I like to make this salad the night before I plan on eating it (when the house is cool) so I don’t overheat the kitchen and so the flavours can really meld. It’s a big, hearty salad that can definitely pass as a meal.


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There is a bit of prep work involved in making this salad but it’s worth it, I promise.

This salad is delicious when first prepared but it’s something really special if you give it a night for the flavours to really come together. You get a double punch of protein from the quinoa and the black beans, and the sweet potatoes add a creamy richness.

This post originally appeared on Hillary with 2 Ls (please).

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Related:

Fall Quinoa

Caribbean Chicken Salad

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Hillary Moran is a thirty-something, mama of two, lover of lists, somewhat crunchy, kitchen dance party phenom, introvert, navigating life after cancer. You can find her on her blog, Facebook, Twitter and Instagram.

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