Black Bean Salad with Sweet Potatoes and Cilantro Lime Dressing
This Black Bean Salad is a fresh, colorful, and satisfying dish that works beautifully as a light main course or a hearty side. It combines tender black beans, roasted sweet potatoes, crisp vegetables, and creamy avocado, all brought together with a vibrant cilantro lime dressing. Perfect for warm days, meal prep, picnics, or potlucks, this salad is filling without feeling heavy and packed with bold, fresh flavors.
The contrast of textures is what makes this salad special. The sweetness of roasted sweet potatoes balances the tangy dressing, while crunchy peppers and corn add freshness. Black beans provide plant-based protein, making this dish both nourishing and delicious.
Ingredients
For the Salad
- 1 can (15 oz / 425 g) black beans, drained and rinsed
or 1½ cups cooked black beans - 1½ pounds (700 g) sweet potatoes, peeled and cut into 1-inch cubes
- 1 cup green bell pepper, finely diced
- ½ cup corn kernels (canned, fresh, or thawed frozen)
- ½ cup red onion, finely chopped
- ¼ cup pickled jalapeños, chopped (adjust to taste)
- 1 ripe avocado, diced
For the Cilantro Lime Dressing
- 1 cup fresh cilantro leaves
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- 2 tablespoons maple syrup or honey
- 1 garlic clove
- 1 teaspoon freshly grated ginger
- 1 teaspoon salt, or to taste
Instructions
1. Prepare the Beans
If using canned beans, drain and rinse them well, then spread them on a plate or tray to dry slightly.
If using dried beans, rinse them and cook in salted water or vegetable broth for 1 to 1½ hours until tender but not mushy. Drain and allow them to cool completely.
2. Roast the Sweet Potatoes
Preheat the oven or air fryer to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, salt, black pepper, and a pinch of smoked paprika or cumin if desired.
- Oven method: Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender.
- Air fryer method: Cook for 15–18 minutes, shaking the basket every few minutes for even cooking.
Let the sweet potatoes cool slightly before assembling the salad.
3. Make the Dressing
Add cilantro, olive oil, lime juice, maple syrup, garlic, ginger, and salt to a small blender or food processor. Blend until mostly smooth but still slightly textured. Taste and adjust seasoning if needed.
4. Assemble the Salad
In a large bowl, combine the black beans, roasted sweet potatoes, green bell pepper, corn, red onion, and pickled jalapeños.
Drizzle with the dressing and gently toss until everything is evenly coated.
Add the diced avocado just before serving and mix carefully to avoid mashing.
Tips for Best Results
- Allow the beans and sweet potatoes to cool before mixing to keep the salad fresh and vibrant.
- Add the avocado at the last moment to prevent browning.
- If meal prepping, store the dressing separately and mix before serving.
- Always taste before serving and adjust salt or lime juice as needed.
Variations
- Higher protein: Add extra black beans, chickpeas, or cooked quinoa.
- Extra crunch: Include diced cucumber or cherry tomatoes.
- Spiced corn: Lightly sauté corn with cumin and smoked paprika before adding.
- Grain bowl: Serve over rice, quinoa, or mixed greens for a complete meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture and color, keep the avocado and dressing separate until ready to serve.