Home > Salads > Potato Salads > Sweet Potato Black Bean Salad Sweet Potato Black Bean Salad October 6, 2022 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This is the BEST Sweet Potato Black Bean Salad complete with savory roasted sweet potatoes, black beans, and pickled red onions. The cilantro-lime dressing whips together quickly in the blender and is the best complement to the potatoes and beans. Try some of our other favorite sweet potato salad recipes like this Wild Rice Salad or Sweet Potato-Quinoa Salad. What Flavors Go Well With Sweet Potatoes? It’s no secret I’m obsessed with sweet potatoes — they’re my favorite ingredient for any vegetarian dish! So when creating my dream-come-true savory Sweet Potato Salad, I went to a personal and reader favorite — these Sweet Potato Burrito Bowls–for the perfect flavor inspiration: Savory black beans Creamy avocado Sharp and slightly sweet pickled red onions The perfect Mexican-inspired seasoning blend including paprika, chili powder, and cumin And the dreamiest, creamiest (and secretly healthy) cilantro-lime sauce! The sauce is thicker and creamier than most dressings which we love on this salad. It gives a heartier texture and clings perfectly to every veggie! QUICK TIP Love making beans from scratch? Then you’ve got to try our homemade Black Beans — they’d be great in this salad! How Do I Make Sweet Potato Black Bean Salad? We start with some quick pickled onions. By that time, the oven is preheated and we can roast the sweet potatoes. While those are in the oven, we whip together the rest of the salad components. This is a recipe where the prep flows nicely and efficiently! A few tips: The dressing can be made ahead of time. It thickens as it sits, so thin it with an extra tablespoon (or two) of lime juice or water. Spread the potatoes across the tray, taking care not to overcrowd the pan. The more space the sweet potatoes have (the less crowded they are), the better they roast and the yummier they’ll taste. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. Additionally, the bigger the pan, the quicker the sweet potatoes will roast! [/quicktip] Even though we roast the potatoes, this is a cold recipe — so let the potatoes cool down to room temperature for serving! [/quicktip] How Do You Dress Up A Sweet Potato? With a unique way of cutting sweet potatoes, that’s how! Instead of dicing the potatoes for this salad, we cut them into thin wedges. It looks unique and tastes amazing– every edge gets nicely caramelized in the oven. Looking to cut prep time? Use a mandoline slicer! And also with an amazing seasoning blend! After the potatoes are prepped, we toss them with the perfect seasoning blend giving them a great savory flavor. Do You Eat Sweet Potato Skin? Yes, you can! Not only will it save a bit of prep time, but it can also add a nice textural component to the salad. The skins of sweet potatoes also offer nutritional benefits. That said, if you don’t love the skins, peel the potatoes first for this salad. It works either way. VARIATIONS What Protein Goes With Sweet Potatoes? The black beans in this salad are a great source of protein. You could add in another can for even more protein or even a can of chickpeas. If you want to add even more protein to this easy salad recipe, I’d suggest preparing this Chicken Taco Marinade. Grill up the chicken and serve it on the side or diced and added to the salad. Is Sweet Potato Black Bean Salad Good For You? Sweet potatoes are an excellent source of vitamin A which helps as a defense for your immune system and keeps your eyes healthy! Also, the cilantro-lime sauce that tops this salad is not only ridiculously flavorful but it’s packed with good real ingredients! The “secret” ingredient (cashews) offers a wonderful creaminess and flavor, so we don’t need to rely on loads of mayo or sour cream. STORAGE Sweet Potato Black Bean Salad Storage This salad is best the same day it’s made, but we also enjoy it the next day! The sweet potatoes are soft (no longer crisp/caramelized) so it’s a different texture, but it still has lovely flavors. If you’re storing leftovers, keep the dressing and avocado separate, and combine right before serving. Roasted Sweet Potato Salad will store well for 2-3 days in an airtight container in the fridge. More Sweet Potato Recipes Sweet Potato Black Bean Burger with avocado Sweet Potato Pasta with a creamy goat cheese sauce Panang Curry with sweet potatoes Sweet Potato Nachos with a quick chili-lime sauce Kidney Bean Bowls with roasted sweet potatoes and couscous FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Black Bean Salad 5 from 1 vote - Review this recipe This is the BEST Sweet Potato Black Bean Salad, complete with savory roasted sweet potatoes, black beans, and pickled red onions. The cilantro-lime dressing whips together quickly in the blender and is the perfect complement to the potatoes and beans. SAVE TO RECIPE BOX Print Recipe Sweet Potato Black Bean Salad 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This is the BEST Sweet Potato Black Bean Salad, complete with savory roasted sweet potatoes, black beans, and pickled red onions. The cilantro-lime dressing whips together quickly in the blender and is the perfect complement to the potatoes and beans. Course Salad, Side Dish Cuisine American, Healthy, Vegetarian Keyword Sweet Potato Black Bean Salad, Sweet Potato Salad, sweet potato salad recipe Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 4 servings Chelsea Lords Calories 542kcal Author Chelsea Lords Cost $7.62 Ingredients▢ 2 lbs (8-1/2 cups) sweet potatoes▢ 1 can (15 oz.) black beans, drained and rinsed▢ 1-1/2 teaspoon ground chili powder ▢ 2 teaspoons paprika▢ 1 teaspoon each: ground cumin, garlic powder▢ Fine sea salt & pepper▢ Optional: 1/4 cup coarsely chopped pistachios, 1 large ripe avocadoQuick Pickled Shallots▢ 2 tablespoons red wine vinegar▢ 1-1/2 teaspoons white granulated sugar▢ 3 oz. shallots (1 cup thinly sliced)Sauce▢ 1/2 cup loosely packed cilantro▢ 2 tablespoons seeded and coarsely chopped jalapeño▢ 1/2 cup raw cashews (Note 1)▢ zest and juice of 1 lime (2 tbsp juice)▢ 1-1/2 teaspoons minced garlic▢ 3 tablespoons olive oil▢ 1/3 cup waterUS - Metric USMetric InstructionsPREP: Preheat the oven to 425 degrees F. (Read Note 1).SHALLOTS: In a wide-mouth jar, add 2 tbsp red wine vinegar, 1/2 tsp salt, and 1-1/2 tsp sugar. Stir to dissolve sugar. Add in thinly sliced shallots, cover the jar and shake. Let stand at room temperature, shaking occasionally, until the sweet potatoes are done roasting. (Or add all together in a bowl, stirring occasionally.)SWEET POTATOES: Wash potatoes and cut in half lengthwise. Cut in half again to get 4 long wedges. Slice the long pieces into 1/4-inch thick pieces and add to an extra-large (15x21-inch) sheet pan. Drizzle on 2 tbsp oil then add all the seasonings. Season to taste with salt & pepper (I add 1 tsp salt & 1/4 tsp pepper). Toss to coat then space out so potatoes have plenty of room (More room = better roast and flavor -- Note 2). Roast 15 minutes, remove, flip, and then roast another 15-20 minutes or until crisp-tender and nicely charred. Remove from the oven and push potatoes to one side of the pan. Dump the drained and rinsed beans on the other side of the pan and let stand for a minute before tossing the two together. SAUCE: While the potatoes are roasting, work on the sauce. Add everything to a high-powered blender or food processor. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Blend or pulse until you get a nice, smooth sauce. Taste, adjust, and refrigerate until ready to use. (The sauce thickens as it stands, add a splash more of lime juice or water to thin.) ASSEMBLY: Layer sweet potatoes and black beans on a salad platter. Use a fork to pick up shallots from the jar (leaving the liquid behind) and add on top. Add diced avocado (if using) and then sprinkle the optional chopped pistachios over everything. Drizzle on the sauce to desired preference (using as much or as little as you'd like). Enjoy promptly! Video Recipe NotesNote 1: Cashews: If you don't have a high-powered blender or food processor, I'd recommend soaking the cashews first so they will blend nicely. Place cashews in a heat-safe bowl, pour boiling water over and let sit at least 10 minutes. Drain well before using. Note 2: Roasting: Spread the potatoes across the tray, taking care not to overcrowd the pan. The more space the sweet potatoes have (the less crowded they are), the better they roast and the yummier they'll taste. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. Additionally, the bigger the pan, the quicker the sweet potatoes will roast! Nutrition FactsServing: 1serving | Calories: 542kcal | Carbohydrates: 81g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 1348mg | Fiber: 18g | Sugar: 13g | Vitamin A: 32334IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
