Delicious Sweet Potato Black Bean Salad Recipe
A vibrant and flavorful salad featuring roasted sweet potatoes, black beans, corn, and a zesty lime dressing. This dish is perfect for a healthy lunch, side dish, or meal prep option.
Equipment
- oven
- baking dish
- blender or bowl
- large bowl
Ingredients
- 1 large sweet potato chopped into bite-sized chunks (1.33 lb)
- 2 Tbsp avocado oil for sweet potato
- ½ tsp sea salt for sweet potato
- 1 cup corn kernels canned, drained and rinsed
- 1 cup black beans canned, drained and rinsed
- 1 cup red bell pepper chopped
- 1 bunch green onion chopped
- ½ cup red onion finely chopped
- 3 Tbsp avocado oil for dressing
- 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 for dressing
Instructions
- Preheat your oven to 400°F. Wash and chop the sweet potato into bite-sized pieces.
- Toss the sweet potato chunks with 2 Tbsp avocado oil and ½ tsp sea salt, then spread them in a single layer on a baking dish.
- Roast for 20-25 minutes until golden brown and tender, shaking the tray halfway through. Let the sweet potatoes cool completely.
- While the sweet potatoes cool, prepare the dressing by combining 3 Tbsp avocado oil, mayonnaise (if using), lime juice, cilantro or parsley, maple syrup, minced garlic, and ½ tsp salt in a blender or bowl until smooth.
- In a large bowl, mix together the drained corn, black beans, chopped red bell pepper, finely chopped red onion, and chopped green onions.
- Add the cooled roasted sweet potatoes to the vegetable mixture and pour the prepared dressing over everything. Toss gently until all ingredients are well combined.
- Taste the salad and adjust seasoning with additional sea salt, black pepper, or lime juice as needed.
Notes
- This salad is best enjoyed after the flavors have melded overnight. It's also great for meal prepping and can be stored in an airtight container in the refrigerator for up to a week.
Notes
Salad tastes better the next day and can be prepared in advance for meal prep. Store leftovers in an airtight container in the refrigerator for up to 1 week.