Sweet Potato and Black Bean Salad with Cilantro Lime Dressing Recipe

Introduction

This Black Bean Salad is a vibrant and satisfying dish packed with roasted sweet potatoes, fresh vegetables, and a zesty cilantro-lime dressing. It’s perfect as a hearty side or a light main course that’s both nutritious and delicious.

Ingredients

• 1 can (15-oz) black beans (or 1½ cups (230 g) cooked black beans, or ½ cup (100 g) dried black beans)
• 1½ pounds sweet potatoes (peeled and chopped into 1-inch or 2½ cm cubes)
• 1 cup green bell pepper (diced)
• ½ cup canned corn kernels
• ½ cup red onion (chopped)
• ¼ cup pickled jalapeños (add more or less to taste)
• 1 avocado (diced)
• 1 cup cilantro (use parsley if you don’t like cilantro)
• ¼ cup extra virgin olive oil
• ¼ cup lime juice
• 2 tablespoons maple syrup
• 1 clove garlic
• 1 teaspoon grated ginger
• 1 teaspoon salt (more or less to taste)
• Salt, pepper, and paprika or cumin for roasting sweet potatoes, to taste

Instructions

1. Step 1: Prep the beans by draining and rinsing the canned black beans thoroughly. If using dried beans, rinse them, then boil in salted water or broth for 1 to 1.5 hours until tender. Drain and let cool.
2. Step 2: Roast the sweet potatoes. Preheat your oven or air fryer to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, pepper, and either paprika or cumin. Roast in the oven for 25–30 minutes or in the air fryer for 15–18 minutes, shaking or stirring halfway through for even cooking.
3. Step 3: Make the dressing by blending or whisking together cilantro, olive oil, lime juice, maple syrup, garlic, grated ginger, and salt until mostly smooth.
4. Step 4: Assemble the salad by combining the black beans, roasted sweet potatoes, green bell pepper, red onion, pickled jalapeños, corn kernels, and diced avocado in a large bowl. Drizzle with the dressing, toss gently, and adjust seasoning as needed.

Tips & Variations

• If you don’t like cilantro, substitute it with fresh parsley for a milder flavor.
• Add a pinch of smoked paprika to the dressing for a smoky twist.
• Use fresh jalapeño in place of pickled ones if you prefer a fresher, spicier kick.
• For added crunch, sprinkle toasted pumpkin seeds or chopped nuts on top before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly over time, so consider adding it fresh before serving if you plan to store leftovers. Reheat the sweet potatoes gently if preferred warm, but the salad is delicious served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, you can use dried black beans. Rinse them well and boil in salted water or broth for 1 to 1.5 hours until tender before using in the salad.

How can I make this salad vegan?

This salad is naturally vegan as it contains no animal products. Just ensure your maple syrup and any other ingredients are certified vegan if needed.

Sweet Potato and Black Bean Salad with Cilantro Lime Dressing Recipe

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★★★★★

4.8 from 62 reviews

A vibrant and wholesome Black Bean Salad featuring roasted sweet potatoes, fresh vegetables, and a zesty cilantro-lime dressing, perfect as a nutritious side or light meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes (oven) or 15-18 minutes (air fryer)
• Total Time: 40-45 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 1 can (15-oz) black beans, drained and rinsed (or 1½ cups (230 g) cooked black beans, or ½ cup (100 g) dried black beans)

Vegetables

• 1½ pounds sweet potatoes, peeled and chopped into 1-Inch (2½ cm) cubes
• 1 cup green bell pepper, diced
• ½ cup canned corn kernels
• ½ cup red onion, chopped
• ¼ cup pickled jalapeños (adjust to taste)
• 1 avocado, diced
• 1 cup cilantro (use parsley if preferred)

Dressing

• ¼ cup extra virgin olive oil
• ¼ cup lime juice
• 2 tablespoons maple syrup
• 1 clove garlic
• 1 teaspoon grated ginger
• 1 teaspoon salt (or to taste)
• Salt, pepper, and optional paprika or cumin for roasting sweet potatoes

Instructions

1. Prep the beans: Drain and rinse the canned black beans thoroughly and let them dry. If using dried beans, rinse them and boil in salted water or broth for 1 to 1.5 hours until tender. Drain and allow to cool.
2. Roast the sweet potatoes: Preheat your oven or air fryer to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, pepper, and your choice of paprika or cumin. Roast in the oven for 25–30 minutes, or air fry for 15–18 minutes, shaking halfway through cooking to ensure even roasting.
3. Make the dressing: In a blender or using a whisk, combine cilantro, extra virgin olive oil, lime juice, maple syrup, garlic, grated ginger, and salt. Blend or whisk until the dressing is mostly smooth and well combined.
4. Assemble the salad: In a large bowl, combine the black beans, roasted sweet potatoes, green bell pepper, red onion, pickled jalapeños, canned corn kernels, and diced avocado. Drizzle the dressing over the salad and toss gently to incorporate. Adjust seasoning to taste before serving.

Notes

• You can substitute parsley for cilantro if preferred.
• If using dried black beans, soaking them overnight before boiling reduces cooking time.
• Adjust the amount of pickled jalapeños to control the spice level.
• The salad can be served warm, at room temperature, or chilled according to preference.
• Adding a sprinkle of smoked paprika enhances the smoky flavor of sweet potatoes.

Keywords: black bean salad, roasted sweet potatoes, healthy salad, vegetarian, cilantro dressing, lime dressing, easy salad recipe