Description
This vibrant Sweet Potato Black Bean Salad is a colorful and satisfying dish that bursts with fresh, earthy flavors and delightful textures. It’s naturally vegan and gluten-free, making it a perfect crowd-pleaser for any occasion, from weeknight dinners to potlucks. This salad is a beautiful harmony of tender roasted sweet potatoes, hearty black beans, crisp corn, and a zesty lime dressing that brings it all together.
Ingredients
about 1 1/4 pounds sweet potatoes, about 2 jumbo, washed, peeled, and cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
one 15-ounce can black beans, drained and rinsed
3 green onions, trimmed and thinly sliced (use the white and green)
1 medium red bell pepper, seeded and diced small
1 cup corn, I use frozen that I allowed to thaw
½ cup cilantro leaves, minced (about half of 1 bunch)
Honey Dijon Dressing
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons lemon juice, lime juice may be substituted
2 tablespoons olive oil
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste
Instructions
1. Preheat your oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray. Spread the sweet potato pieces in a single layer on the prepared baking sheet.
2. Drizzle the sweet potatoes with 2 tablespoons of olive oil, then season with salt and pepper. Bake for about 45 minutes, or until they are tender when pierced with a fork.
3. Flip the sweet potatoes halfway through the baking time to ensure they cook evenly. Begin checking for doneness around the 30-minute mark, as baking time can vary.
4. While the sweet potatoes are baking, prepare and chop the remaining salad ingredients.
5. In a large bowl, combine the drained and rinsed black beans, sliced green onions, diced red bell pepper, corn, and minced cilantro. Set this bowl aside.
6. In a large measuring cup or medium bowl, combine the honey, Dijon mustard, lemon juice, 2 tablespoons of olive oil, salt, pepper, and the optional cayenne pepper. Whisk everything together until well combined and set aside.
7. Once the sweet potatoes are cooked, add them to the bowl with the black bean and vegetable mixture. Pour the prepared dressing over the salad.
8. Gently toss all the ingredients together to combine. Taste the salad and adjust the seasoning if needed by adding more salt, pepper, a touch of honey, or lemon juice. Serve the salad.
Notes
Ensure your sweet potato cubes are cut to a similar size so they roast evenly. Don’t overcrowd the baking sheet; if necessary, use two sheets to allow the sweet potatoes to roast rather than steam.
Taste your dressing before you add it to the salad. You might want to adjust the lime juice or salt based on your preference.
Letting the sweet potatoes cool slightly before tossing ensures they don’t become mushy and helps them absorb the dressing better.
Use fresh lime juice and fresh cilantro for the brightest, most vibrant flavor.
When mixing the salad, toss gently to avoid breaking up the sweet potato cubes too much.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Salad