Roasted Sweet Potato Black Bean Salad
A vegetable and black bean salad with roasted sweet potato, cooked corn, cilantro, and a tangy lime dressing.
Ingredients
Main Ingredients
- 2 medium sweet potatoes about 1 lb total; peeled and cut into 1-inch cubes
- 1 can (15 oz) black beans Drained and rinsed
- 1 piece bell pepper Diced
- 1 piece red onion use a small onion; finely diced
- 1 cup corn cook fresh or frozen kernels according to package directions, then drain and cool
- 1/4 cup cilantro Chopped
Dressing
- 2 tablespoons olive oil divided: 1 tablespoon for roasting, 1 tablespoon for dressing
- 2 pieces limes Juiced
- Salt and pepper To taste
Optional serving addition
- 1 small avocado diced just before serving
Instructions
- Preheat to 425°F and line a large sheet pan. Coat 1-inch sweet potato cubes with 1 tablespoon of the measured oil and season lightly.
- Arrange cubes without crowding and roast 25–35 minutes, turning once, until tender with browned edges. Allow about 10 minutes to cool.
- During roasting, cook corn following its package directions or cook fresh kernels until tender. Drain and cool; rinse and drain the canned beans.
- Whisk juice from the limes with the remaining tablespoon of oil, salt, and pepper. Combine beans, corn, diced pepper, onion, and cilantro.
- Fold potatoes and dressing into the bowl gently. Add optional diced avocado only just before serving; refrigerate leftovers promptly.
Notes
The oil total is 2 tablespoons, split equally between roasting and dressing. Corn must be cooked before mixing. The total allows a 10-minute potato cooling period. Add optional avocado only to portions being served.