4.4 from 78 votes
Sweet Potato Black Bean Salad
This salad combines roasted sweet potato chunks with black beans, corn, and chopped bell peppers and onions, dressed with a lime-cilantro dressing featuring avocado oil, lime juice, maple syrup, and garlic. The roasted sweet potatoes add a tender, slightly caramelized element balancing the freshness and slight sweetness of the other ingredients, making it a flavorful, hearty salad suitable for make-ahead preparation and easy storage.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
to 6 Servings
Calories:
248 kcal
Course:
Side Dish
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6 Servings
Amount Per Serving
Calories 248
% 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.