Go Back
+ servings

Sweet Potato & Black Bean Salad

A delicious vegetarian side full of vitamin A, fiber and is just downright tasty!
Course Side Dish
Cuisine American
Keyword salad, sweetpotato
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 people


  • 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


  • 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!


Adapted from Food & Nutrition Magazine