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Sweet Potato Black Bean Salad

Sweet Potato Black Bean Salad

A fresh, filling salad with sweet potatoes, black beans, peppers, and creamy avocado, tossed in a zesty lime-cumin dressing. Perfect for picnics, quick dinners, or meal prep. Tastes best chilled or at room temperature, and it’s so easy to make!
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Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 20 minutes
Total Time 55 minutes
Course Salad, Side Dish
Servings 4
Calories 280 kcal

Ingredients
  

For the Salad

  • 2 medium sweet potatoes (peeled and diced)
  • 1 can (15 oz) black beans (rinsed and drained)
  • 1 red bell pepper (diced)
  • 1/2 small red onion (finely chopped)
  • 1 cup corn kernels (canned or frozen)
  • 1/2 cup fresh cilantro (chopped)
  • 1 large avocado (diced)

For the lime Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1 garlic clove (minced)
  • Salt and black pepper to taste

Instructions
 

  • Roast the sweet potatoes: Toss peeled sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Bake at 425°F for 25 minutes.
  • Mix the salad base: In a large bowl, add 1 can (15 oz) black beans, 1 cup corn, 1 red bell pepper, 1/2 small red onion, and 1/2 cup cilantro.
  • Make the dressing: Whisk 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1 tsp cumin, 3/4 tsp chili powder, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
  • Add roasted sweet potatoes: Add roasted sweet potatoes to the salad mixture and gently fold them in to keep them whole.
  • Pour over dressing: Drizzle dressing over the salad and toss everything well until evenly coated.
  • Add avocado and serve: Gently mix in diced avocado right before serving. Chill in the fridge for 20 minutes if you want.

Notes

  • Sweet potatoes are best when roasted, not boiled, for perfect texture and flavor every time you make this salad.
  • You can use fresh, canned, or frozen corn—just drain well or thaw before adding to your salad.
  • Taste and adjust your lime, salt, or chili to match your family’s favorite flavors and tangy levels.
  • Don’t skip letting the salad chill a bit—this helps the flavors get brighter and taste even better.
  • Add avocado just before eating, so it stays creamy and doesn’t turn brown sitting in the salad.
  • Store leftovers in an airtight container in the fridge for two or three days without losing any yumminess.