Go Back
Homemade Sweet Potato and Black Bean Mexican Salad photo

Sweet Potato and Black Bean Mexican Salad

This Sweet Potato and Black Bean Mexican Salad is a vibrant and nutritious dish that’s bursting with flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large sweet potatoes peeled and chopped
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1 cup romaine lettuce chopped
  • 15 oz black beans rinsed and drained
  • 1 large tomato chopped
  • 1 cup corn (fresh, frozen, or canned - rinsed and drained)
  • 1 large avocado sliced
  • 1 cup purple cabbage chopped
  • 1/2 cup cilantro chopped
  • 1/4 cup green onion chopped
  • Limes for juicing over salad
  • Salsa or pico de gallo if desired
  • Creamy Avocado Dressing if desired

Equipment

  • Baking sheet
  • Mixing Bowl
  • Sharp knife
  • Measuring cups and spoons

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into bite-sized pieces. Toss them with olive oil, salt, and pepper in a large bowl. Spread the sweet potatoes evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Stir halfway through.
  2. While the sweet potatoes are roasting, chop the romaine lettuce, tomato, purple cabbage, and green onion. Place these in a large mixing bowl. Rinse and drain the black beans and corn, then add them to the bowl.
  3. Once the sweet potatoes are roasted and slightly cooled, add them to the bowl with the other ingredients. Gently fold everything together to combine.
  4. Slice the avocado and add it to the salad. Sprinkle with chopped cilantro and drizzle with lime juice. If desired, add salsa or pico de gallo and creamy avocado dressing.
  5. Toss the salad gently to incorporate all flavors. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.

Notes

  • For a refreshing meal in warm weather, serve the salad chilled with extra lime juice.
  • In cooler months, consider warming the assembled salad in the oven.
  • Add roasted chicken or steak for a heartier option during colder months.
  • Substitute quinoa for black beans for a different texture and flavor.