Black Bean and Sweet Potato Salad
Bright, bold, and bursting with flavor, this Black Bean and Sweet Potato Salad is a vibrant medley of wholesome ingredients that’s perfect for any occasion. Tender roasted sweet potatoes seasoned with smoky paprika and cumin are paired with protein-packed black beans, sweet bursts of corn, juicy cherry tomatoes, and zesty lime for a refreshing, nutrient-rich dish. Finished with creamy diced avocado, fragrant cilantro, and optional crunchy pepitas, this salad is as satisfying as it is colorful. Ready in just 40 minutes, it’s a versatile recipe that can be served warm or at room temperature, making it an ideal choice for healthy weeknight dinners, meal prep, or summery potlucks.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Corn kernels (fresh, canned, or frozen and thawed)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (finely chopped)
- 0.25 cup Cilantro (chopped)
- 1 Lime (juiced)
- 1 medium Avocado (diced)
- 0.25 cup Pepitas (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1/2-inch cubes.
Toss the sweet potatoes with 2 tablespoons of olive oil, ground cumin, smoked paprika, and salt on a baking sheet. Ensure the pieces are evenly coated.
Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice and the remaining 1 tablespoon of olive oil to make a simple dressing.
Add the roasted sweet potatoes to the black bean mixture and gently toss to combine.
Drizzle the lime dressing over the salad and toss again to ensure everything is evenly coated.
Top with diced avocado just before serving, and sprinkle with pepitas if desired for added crunch.
Serve the salad slightly warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 18.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
