sweet potato black bean salad recipe

Written ByJenny Smyth Posted on
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The Best sweet potato black bean salad recipe

I’ve been making this sweet potato black bean salad recipe for years, and it’s become a staple in our household. It’s a perfect blend of flavors and textures that my whole family loves.

The sweetness of the sweet potatoes pairs perfectly with the earthiness of the black beans, and the crunch of the chopped fresh cilantro adds a delightful freshness to each bite. I first discovered this recipe while browsing through a cookbook from Latin America, where it’s a common dish.

The author noted that it’s a great way to use up leftover sweet potatoes and black beans, but I’ve found that it’s just as delicious when made fresh. I love how versatile this recipe is – it’s perfect for a quick lunch, a side dish for dinner, or even as a topping for tacos or grilled meats.

Sweet Potato Black Bean Salad

4.7 from 1825 votes

A hearty and flavorful salad featuring roasted sweet potatoes, black beans, and a zesty lime dressing. Perfect for a light lunch or side dish.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Salad

2 medium sweet potatoes
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1 red onion, diced
1 cup corn kernels, fresh or frozen
1 avocado, diced
1 bunch cilantro, chopped

Lime Dressing

1/4 cup lime juice
2 tbsp olive oil
1 tbsp honey
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2Peel and cut sweet potatoes into 1-inch cubes.
3Toss with 1 tablespoon of olive oil, salt, and pepper.
4Spread on a baking sheet and roast for 25-30 minutes, turning halfway through until the sweet potatoes are tender and lightly browned.
5While the sweet potatoes are roasting, combine black beans, diced red bell pepper, red onion, corn, and avocado in a large mixing bowl.
6In a small bowl, whisk together lime juice, olive oil, honey, cumin, chili powder, and salt and pepper to make the dressing.
7Taste and adjust seasoning if necessary.
8Once the sweet potatoes are done, add them to the large mixing bowl with the other salad ingredients.
9Pour the dressing over the salad and toss gently to combine.
10Garnish with chopped cilantro.
11Serve immediately or let it sit for a few minutes to allow the flavors to meld.
12Enjoy as a light lunch or side dish.

🔧Equipment

Baking sheet
Large mixing bowl
Small bowl for dressing

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 12g🍬Sugars: 10g🥩Protein: 10g

📝Notes

Tips: For added heat, include a jalapeño pepper. You can also add grilled chicken or shrimp for extra protein.

This sweet potato black bean salad recipe is always a good idea for any occasion – whether it’s a family gathering, a potluck dinner, or just a quick weeknight meal.

It’s easy to make ahead of time and refrigerate until you’re ready to serve, making it perfect for busy households.

When storing leftovers, make sure to keep them in an airtight container in the refrigerator for up to 3 days.

❓ Frequently Asked Questions About Sweet Potato Black Bean Salad

Q: What type of sweet potatoes work best in this recipe?

The type of sweet potato that works best in this recipe is one that is high in moisture and has a soft, waxy texture. Look for sweet potatoes that are labeled as ‘waxy’ or ‘moisture-rich’ at your local grocery store.

Q: Can I substitute black beans with kidney beans or pinto beans?

While you can substitute black beans with other types of beans, keep in mind that the flavor and texture will be slightly different. Black beans have a distinctive earthy flavor that pairs well with the sweetness of the sweet potatoes, so if you want to stick to the original flavor profile, it’s best to use black beans.

Q: How long can I store this salad in the refrigerator before it goes bad?

This salad will keep for up to 3 days in the refrigerator when stored in an airtight container. After 3 days, the flavors may start to break down and the texture may become less appealing.

Q: Can I make this salad ahead of time and reheat it later?

You can make this salad ahead of time and refrigerate it until you’re ready to serve. However, be aware that reheating may cause some of the ingredients to break down or become less appealing. To prevent this, try reheating only what you need for each meal rather than reheating the entire batch at once.

Q: Is this salad suitable for vegetarians and vegans?

This salad is suitable for both vegetarians and vegans as long as you use vegan-friendly ingredients like vegan mayonnaise or olive oil instead of traditional mayonnaise.

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