Sweet Potato Black Bean Salad
User Reviews
4.4
Sweet Potato Black Bean Salad
Description
The Sweet Potato Black Bean Salad pairs roasted sweet potato cubes, which are tossed with avocado oil and sea salt then roasted until tender and lightly browned, with corn kernels, black beans, red bell pepper, green onions, and finely chopped red onion. These ingredients contribute a mix of textures and flavors — soft roasted sweetness, creamy beans, crisp vegetables, and bright peppers.
The dressing blends avocado oil, fresh lime juice, cilantro or parsley, maple syrup, minced garlic, mayonnaise (optional), and salt to create a tangy and slightly sweet complement that coats the salad thoroughly. The dressing can be prepared in a blender or mixed by hand before tossing with the salad ingredients.
This salad can be served at room temperature or chilled, and its flavors develop further after resting overnight, making it well suited for advance preparation. It balances savory and sweet notes with fresh acidity, providing a colorful and nourishing dish for a potluck, side dish, or light lunch.
Store leftovers in an airtight container in the refrigerator for up to one week, which allows the flavors to meld even more.
Ingredients
Roasted Sweet Potato Salad:
- 1 large (1.33 lb) sweet potato chopped into chunks
- 2 Tbsp avocado oil
- ½ tsp salt to taste, sea salt
- 1 cup corn kernels
- 1 cup black beans
- 1 cup red bell pepper chopped
- 1 green onion chopped, bunch
- 1/2 cup red onion finely chopped
For the Dressing:
- 3 Tbsp avocado oil
- 2 Tbsp mayonnaise optional
- 3 Tbsp lime juice fresh
- ⅓ cup cilantro chopped, or parsley; packed fresh
- 1 Tbsp pure maple syrup
- 1 garlic minced, small clove
- ½ tsp salt to taste, sea salt
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 salad tastes better the next day after the flavors have melded.
- Store leftovers refrigerated in an airtight container for up to one week.
- Mayonnaise is optional in the dressing and can be omitted if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
You'll Also Love
