Sweet Potato & Black Bean Salad
This post may contain affiliate links. Please read our disclosure policy.
Happy Day 2 of my theme week of healthy salads! I made this salad in May 2014 and thought, hey it has almost been 1 year since I have made that salad! I remembered how yummy it was…saw I had some sweet potatoes in my basket… and threw together this salad yesterday afternoon! With Cinco de Mayo right around the corner, this salad is a perfect alternative to something higher in calories, fat and sodium that you may eat that day!
You can also add some avocados on top of this salad too for some healthy fats. Check it out, how healthy is this salad? The sweet potatoes are roasted for just 20 minutes in the oven with a dash of salt and pepper. These little cubes are proving your body with beta carotene, fiber, vitamin C, iron, biotin and potassium as well. The black beans are great choice for a non-meat source of iron, which is key to sustaining high energy and strong immunity.
This salad is so fun, and very different from other salads out there! I adapted this recipe from the Food and Nutrition Magazine from the Academy of Nutrition of Dietetics. I know many of my readers are not a member of the Academy and are not able to see all of the delicious recipes in our magazine so I had to share! I do not take the fame for creating this! Hope you all enjoy! 🙂
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sweet Potato & Black Bean Salad
Ingredients
- 2 large sweet potatoes
- 2 tsp. Olive oil
- 1 14 oz. black beans (no sodium preferably)
- 1 cup frozen yellow corn or 1 (15.25oz) can (thawed)
- 1 small yellow onion, diced
- 1 jalapeño, diced
- 2 tsp. minced garlic
- 1/2 tsp. cumin (ground)
- 1/2 tsp salt
- 1 Tbsp. lime zest
- 2 Tbsp. lime juice (fresh)
- 1/2 tsp. pepper
- 1/3 cup cilantro, fresh (chopped)
- 1 Tbsp. Greek yogurt (plain nonfat)
- 1 Tbsp. light mayo
- 1 Tbsp. honey
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Peel & cut sweet potato into 1/2 inch cubes.
- Preheat oven to 400 degrees F. Toss cubed sweet potatoes with olive oil and place on lined baking sheet. I used aluminum. Roast potatoes for ~20 minutes. Stir occasionally until potatoes are tender.
- Combine beans, corn, onion, cumin, lime zest, salt, pepper, and cilantro. For the spicy lovers out there, add a fresh jalapeño! Add cooled sweet potatoes and gently stir to combine.
- For the dressing: Whisk together lime juice, yogurt, mayo, honey, and freshly mined garlic. Pour dressing over salad and stir until evenly combined.
- And…VOILA! Sweet potato and black bean salad!
Equipment
Notes
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Amazing potato salad like no other. Family requested it again two weeks later.
Make this for me! looks yummy. however, you mention mayo in your article, there’s mayo in this!!!!!
I’ll be making tons of other yummy food for you this weekend!
This salad is right up my alley! Love pairing sweet potatoes with black beans! Yum!
So yummy, right? Thank you!
This looks and sounds like the most perfect salad ever! YUM!
hehe thanks Laura!!
Looks so delicious, a great side for a spring gathering!
I love this salad!
This is my kind of dish! Sweet potatoes + black beans = perfection!! Yum!
It’s really yummy! Thank you! 🙂