Sweet Potato and Black Bean Salad with Cilantro Lime Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
