Sweet Potato and Black Bean Mexican Salad

Name: Sweet Potato and Black Bean Mexican Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 large sweet potatoes; 1 tablespoon olive oil; salt and pepper; romaine lettuce; 1 15 oz black beans, rinsed and drained; 1 large tomato; 1 cup corn; 1 large avocado; 1 cup chopped purple cabbage; 1/2 cup chopped cilantro; 1/4 cup chopped green onion; Limes-for juicing over salad; salsa or pico de gallo; Creamy Avocado Dressing

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Course
Side Dish, Main Course, Salad
Cuisine
American, International, Vegetarian, Vegan, gluten-free

Sweet Potato and Black Bean Mexican Salad

Iris Warren

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This fresh and simple Mexican salad is a favorite at our house! It is one of our "go to" quick and easy meals!

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Ingredients

2 large sweet potatoes peeled and chopped
1 tablespoon olive oil
salt and pepper to taste
romaine lettuce chopped
1 15 oz black beans, rinsed and drained
1 large tomato chopped
1 cup corn fresh, frozen, or canned-rinsed and drained
1 large avocado sliced
1 cup chopped purple cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onion
Limes-for juicing over salad
salsa or pico de gallo if desired
Creamy Avocado Dressing if desired

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Instructions

Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.
Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.
Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.