Roasted Sweet Potato Black Bean Salad
A vibrant and filling salad featuring roasted sweet potatoes, black beans, and fresh vegetables, tossed with a zesty dressing.
Ingredients
Main Ingredients
- 2 medium sweet potatoes Peeled and cubed
- 1 can black beans Drained and rinsed
- 1 small red onion Diced
- 1 red bell pepper Diced
- 1 cup corn Fresh or frozen
- 1/4 cup fresh cilantro Chopped
Dressing
- Juice of 1 lime
- 3 tablespoons olive oil Divided
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a tablespoon of olive oil, a sprinkle of salt, pepper, and cumin.
Cooking
- Spread the sweet potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, or until fork-tender and golden brown.
- Turn the sweet potatoes halfway through for even cooking.
Combining
- In a large bowl, combine the black beans, diced red bell pepper, corn, and red onion.
- Once the sweet potatoes are done and slightly cooled, add them to the bowl.
- In a small bowl or jar, whisk together the lime juice, remaining olive oil, cumin, and a pinch of salt. Pour the dressing over the salad and gently mix everything together.
- Fold in the chopped cilantro, adjusting seasoning as needed. Serve warm or cold.
Notes
Elevate the flavor with a hint of smoked paprika or crumbled feta cheese. This salad keeps well and actually tastes better the next day.