Sweet Potato Black Bean Salad

Summertime is potato salad season. While this is far from the traditional potato salad, this combination of roasted sweet potatoes with black beans and corn tossed in a smokey zesty dressing is a perfect side dish for your summer cookout. 

My family goes to our lake house in Vermont every summer for the 4th of July. It is something I look forward to every year. We typically spend the entire time outside, hanging out on the lake so I love to bring food with us for a quick and easy bite to eat during the day. This year I bought a bunch of simple salads including this sweet potato black bean salad… and I think this one was the favorite. 

Roasted sweet potatoes and corn have such a wonderful sweet flavor. Combining that with protein packed black beans and fresh diced red onion and cilantro make for a super satisfying salad. It is all tossed together with a smokey zesty lime dressing that is light but adds so much flavor to the salad. I like to combine everything while the sweet potatoes are still a little warm out of the oven, I think it helps all the flavors come together better. This salad is delicious enjoyed while still warm but is also wonderful cold. It keeps well in the fridge making it a great meal prep option as well. Make a big batch to enjoy throughout the week as my family did this summer in Vermont.

If you are looking for other delicious summer salads, check out this Chickpea Feta Salad, Simple Macaroni Salad or this super flavorful Herby Farro Salad.

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Sweet Potato Black Bean Salad

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 large sweet potatoes, cut into bite size pieces (about 4 cups)
• 1 1/2 cups corn (about 2 ears of fresh corn or 1 can)
• 1/2 cup red onion, finely diced
• 1 can of black beans, drained and rinsed
• 1/2 cup cilantro 
• oil, salt and pepper for roasting

Smokey Lime Dressing

• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 clove garlic, grated or minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon honey (or agave)
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• pinch cayenne (adjust for your preferred spice level)

Instructions

1. ROAST: Preheat the oven to 425. Toss the sweet potato cubes in a bit of oil, salt and pepper and arrange in a single layer on a baking sheet. Roast in the oven for 25-30 minutes until the potatoes are tender and starting to brown on the edges. Arrange the corn on a baking sheet with a little oil, salt and pepper. Add to the oven for about 10 minutes while the sweet potatoes are cooking. 
2. MIX: While the sweet potatoes roast, mix up the dressing. In a small bowl or measuring cup combine the lime zest, juice, apple cider vinegar and garlic. Allow the garlic to mellow for about 10-15 minutes in the lime juice mixture. Add the remaining dressing ingredients mixing well so everything is fully incorporated.
3. COMBINE: Once the sweet potatoes and corn are out of the oven and cooled slightly add them to a large mixing bowl with the black beans, red onion and cilantro. Pour the dressing over the top and mix to combine all the ingredients and make sure everything in coated in the dressing. This salad is delicious as a warm or room temperature salad or put in the fridge and enjoy cold!