Sweet Potato Black Bean Salad
User Reviews
4.4
78 reviews
Good
Sweet Potato Black Bean Salad
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Refreshing and hearty sweet potato salad with black beans, corn, and cilantro lime dressing pairs beautifully with just about any main dish. This healthy vegeatble side is versatile and customizable!
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Ingredients
Roasted Sweet Potato Salad:
- 1 large (1.33 lb) sweet potato chopped into chunks
- 2 Tbsp avocado oil
- ½ tsp sea salt to taste
- 1 cup corn kernels
- 1 cup black beans
- 1 cup red bell pepper chopped
- 1 bunch green onion chopped
- 1/2 cup red onion finely chopped
For the Dressing:
- 3 Tbsp avocado oil
- 2 Tbsp mayonnaise optional
- 3 Tbsp fresh lime juice
- ⅓ cup packed fresh cilantro or parsley chopped
- 1 Tbsp pure maple syrup
- 1 small clove garlic minced
- ½ tsp sea salt to taste
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Instructions
- Preheat the oven to 400 degrees Fahrenheit. Wash and scrub the sweet potato, then place it on a cutting board and chop it into bite-sized chunks using a sharp knife. Transfer the chopped sweet potato to a baking dish along with the avocado oil and sea salt. Use your hands to toss everything together until all of the sweet potato chunks are coated with oil and salt. Spread the sweet potato cubes into a single layer so that they bake evenly. Roast on the center rack of the preheated oven for 20 to 25 minutes, shaking the tray half-way through, or until the sweet potatoes are lightly golden brown and cooked through. Remove the roasted sweet potatoes from the oven and allow them to cool to room temperature while you’re preparing the rest of the recipe.
- Transfer the ingredients for the dressing to a small blender (or use a small bowl or measuring cup) and blend until everything is well-combined.
- Drain the canned corn and black beans into a colander, give them a rinse with cool water, and transfer to a large mixing bowl or serving bowl. Add the chopped red bell pepper, red onion, and green onions to the large bowl. Transfer the roasted and cooled sweet potatoes to the mixing bowl as well.
- Pour the salad dressing over the vegetables and use salad tongs to toss everything together until well-combined. Taste the salad for flavor and add more sea salt, black pepper, or lime juice to taste.
- Serve this sweet potato salad recipe with your main dish and enjoy!
Notes
- This easy sweet potato salad tastes even better the next day. You can prepare it in advance for great results.
- Store leftover salad in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
Show Details
Serving
1Serving (of 6)
Calories
248kcal
(12%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
3mg
(1%)
Sodium
852mg
(36%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4to 6 Servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 248kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 3mg | 1% |
| Sodium | 852mg | 36% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
78 reviews
Good
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