This hearty Sweet Potato Black Bean Salad brings together roasted sweet potatoes and creamy black beans for a satisfying lunch or side. Tossed with a zesty lime dressing and fresh cilantro, this nutrient-packed bowl comes together quickly for picnics or meal prep. Bright, flavorful, and easy to make, it’s an ideal choice for warm-weather gatherings or a vibrant weekday lunchbox.
This post may contain affiliate links. Please read my disclosure policy .
Ingredients for Sweet Potato Black Bean Salad
For the salad
- Sweet Potatoes – Peeled and cubed into bite-sized pieces for roasting.
- Black Beans – Rinsed and drained to remove excess liquid and salt.
- Red Onion – Finely chopped for a sharp, crunchy kick.
- Cilantro – Freshly chopped for a bright, herby finish.
For the dressing
- Lime Juice – Freshly squeezed for the best zesty flavor.
- Olive Oil – Extra-virgin is ideal for its rich, smooth taste.
- Honey – Just a touch to balance the tanginess.
- Cumin – Ground cumin adds a warm, earthy depth.
- Chili Powder – A hint brings a subtle smoky heat.
- Salt – Adjust to taste; it’s essential for bringing all the flavors together.
- Black Pepper – Freshly ground works wonders for a little bite.
Cook Time for Roasted Sweet Potato Salad
One of the things I love most about this sweet potato black bean recipe is how it fits so easily into a busy week. While the potatoes roast, you can whisk together that vibrant dressing and get everything else ready to go. It’s one of those feel-good, healthy sweet potato salads that truly delivers on flavor without keeping you in the kitchen for hours.
Here’s the quick breakdown:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
If you’re looking for another quick and wholesome option for your meal prep rotation, our quinoa chickpea salad comes together in about the same amount of time and is equally satisfying.
How to Make Sweet Potato Black Bean Salad
Step 1: Prep and Roast
Preheat the oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
Step 2: Season the Sweet Potatoes
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper on the prepared baking sheet, spreading them into a single layer. Roast for 20–25 minutes, until the potatoes are tender and the edges are lightly browned.
Step 3: Make the Zesty Dressing
While the sweet potatoes roast, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, cumin, and chili powder in a large bowl. This creates that incredible zesty lime and cumin spiced salad dressing that makes everything pop.
Step 4: Combine the Base Ingredients
Add the rinsed black beans, chopped red onion, and cilantro to the bowl with the dressing and gently stir to combine. This fresh cilantro and red onion salad base is the perfect cool contrast to the warm roasted potatoes.
Step 5: Assemble and Serve
Allow the roasted sweet potatoes to cool for 5 minutes, then add them to the bean mixture. Toss everything together until the ingredients are evenly coated with the dressing. Season with additional salt and pepper to taste before serving your savory baked sweet potato with beans.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this black bean salad recipe more times than I can count, and I’ve learned a few tricks to make it even better. Here are my favorite ways to tweak it for different tastes and days.
- Flavor Swap: For a different herb profile, try substituting fresh parsley or even a little chopped mint for the cilantro. It gives the whole dish a completely new character.
- Diet Tweak: To make this vegan, simply swap the honey for a teaspoon of maple syrup or agave nectar. It works beautifully.
- Texture Fix: For an extra crunch, I sometimes add a handful of toasted pepitas or sunflower seeds right before serving. It’s a wonderful contrast to the soft beans and potatoes.
- Storage Tip: This salad holds up incredibly well in the fridge. Store it in an airtight container for up to 4 days, making it a perfect easy lunch salad option for the week. For another fantastic make-ahead meal, my Mediterranean quinoa salad is always a hit.
Sweet Potato Black Bean Salad
Ingredients
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 1 15-ounce can black beans rinsed and drained
- 1/4 cup fresh lime juice from about 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- Salt to taste
- Black pepper to taste
Equipment
- oven
- baking sheet
- large bowl
Method
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Toss the cubed sweet potatoes with 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and a pinch of black pepper on the prepared baking sheet, spreading them into a single layer. Roast for 20-25 minutes, or until the potatoes are tender and the edges are lightly browned.
- Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, cumin, and chili powder to create the dressing.
- Add the rinsed black beans, chopped red onion, and cilantro to the bowl with the dressing and stir gently to combine.
- Once the sweet potatoes are finished roasting, let them cool for about 5 minutes, then add them to the bean mixture. Toss everything together until well coated. Season with additional salt and pepper to taste before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
What I adore about this Sweet Potato Black Bean Salad is that it’s not just a feast for your taste buds—it’s a genuine boost for your well-being. Every bite is packed with the kind of nutrients that make you feel good from the inside out.
Sweet potatoes are a fantastic source of beta-carotene and fiber, while black beans provide a hearty dose of plant-based protein. It’s a combination that truly earns its place in a Blue Zones longevity diet, celebrated for its balance and vitality. This makes the salad a wonderfully filling and healthy sweet potato salad option.
I’ve put together a quick look at the key benefits you get from this roasted sweet potato and black bean bowl:
| Ingredient | Key Benefit |
|---|---|
| Sweet Potatoes | Rich in Vitamin A, fiber, and antioxidants |
| Black Beans | Excellent source of plant-based protein and iron |
| Lime Juice | Adds Vitamin C, which helps with iron absorption |
| Cilantro | Contains antioxidants and may aid digestion |
This black bean salad recipe is a staple in my kitchen because it keeps us fueled and satisfied. For another nutrient-packed meal, you’ll love my kale salad with its vibrant, leafy greens. It’s a simple, wholesome way to eat well without any fuss.
A Lighter Version of Sweet Potato Black Bean Salad
Sometimes you want all the flavor of this salad but with a slightly lighter touch. Maybe you’re watching your intake, or perhaps you just feel like something a bit brighter. Here are a few of my favorite easy tweaks that never sacrifice satisfaction.
For a lower-oil version, you can roast the sweet potatoes with a light spritz of avocado oil cooking spray instead of tossing them in a full tablespoon. The dressing can also be adjusted by using just a teaspoon of olive oil and increasing the fresh lime juice. The zesty lime and cumin spiced salad flavors still shine through beautifully.
If you love creamy textures but want to cut back, a spoonful of plain Greek yogurt can be whisked into the dressing instead of using extra oil. It creates a wonderfully creamy, tangy coating for the savory baked sweet potato with beans. For another light and flavorful idea, my cucumber salad is incredibly refreshing.
And don’t forget the power of fresh herbs! Increasing the cilantro or adding some fresh mint can make the whole dish taste richer and more complex without adding a single calorie. This is one of those versatile healthy sweet potato salads that adapts to whatever you’re craving.
Thoughtful Tips for Special Diets
I believe that good food should be accessible to everyone, no matter your dietary needs. In my own family, we have loved ones who are sugar-conscious, so I’m always thinking about small, thoughtful swaps that keep meals delicious for all. It’s all about cooking with heart and a little bit of know-how.
If you’re looking for a diabetic-friendly version of this Sweet Potato Black Bean Salad, the easiest place to start is with the sweetener. Simply swap the honey for a natural sugar alternative like stevia or a touch of xylitol. The goal is to keep that subtle sweetness that balances the lime, without the glycemic impact.
Portion size is another great tool for glycemic control. I often serve this salad as a generous side dish alongside a lean protein like grilled chicken or fish, rather than as a large main course. This helps create a balanced, blood sugar friendly plate. Remember, the fiber from the beans and sweet potatoes is already a wonderful ally.
For a completely no added sugar version, you can even omit the sweetener entirely. The natural sweetness from the roasted potatoes often shines through enough, especially if you use a squeeze of orange juice in the dressing for a different kind of brightness. It’s all about finding what works for your body and your taste buds.
How to Serve Sweet Potato Black Bean Salad
This salad has become our go-to for easy summer entertaining. I vividly remember the first time I served it at a backyard gathering for my neighbors. The bowl was practically scraped clean, and I knew it was a keeper. There’s something about that combination of warm, honey glazed sweet potato black bean mix and cool, fresh cilantro and red onion salad that feels like a celebration on a plate.
For a simple lunch, it’s perfect on its own. But for a more substantial dinner, I love pairing it with grilled meats or fish. The smoky flavors from the grill complement the earthy sweetness of the salad beautifully. It’s also fantastic tucked into warm tortillas with a bit of cotija cheese for a quick and easy lunch salad wrap.
If you’re planning a full spread, this salad pairs wonderfully with my Mexican street corn kale salad for a fiesta of flavors. And for a refreshing drink pairing, a crisp glass of iced tea or a light citrus-infused water is just the thing. Don’t forget to check out my black bean succotash for another colorful side dish idea that’s always a crowd-pleaser.
Mistakes to Avoid
Over the years, I’ve learned a few lessons the hard way when making this Sweet Potato Black Bean Salad. I want to share these with you so your first attempt turns out perfectly. Trust me, I’ve had my share of kitchen mishaps!
One common mistake is overcrowding the baking sheet with sweet potatoes. They need space to caramelize properly rather than steam. I always use two pans if needed to get that perfect honey glazed sweet potato black bean mix texture we all love.
Another error I’ve made is adding the dressing while the potatoes are still hot. This can make the salad soggy. Let everything cool to room temperature first—it keeps that fresh cilantro and red onion salad crisp and vibrant.
Don’t skip toasting the cumin seeds! That warm, earthy flavor is what makes this zesty lime and cumin spiced salad so special. I learned this technique from Epicurious cooking techniques and it truly elevates the dish.
Finally, taste as you go. Black beans can vary in saltiness, so adjust seasoning gradually. For more bean inspiration, check out my classic bean salad recipe and quinoa chickpea salad. Both offer great tips for balancing flavors.
How to Store Sweet Potato Black Bean Salad
I remember the first time I made a double batch of this salad for a family reunion. My cousin asked for the recipe after tasting it straight from the fridge two days later! Proper storage really does keep this dish tasting fresh.
Store your roasted sweet potato and black bean bowl in an airtight container in the refrigerator. It will stay delicious for up to 4 days. The flavors actually meld and improve overnight, making this healthy sweet potato salad perfect for meal prep.
I don’t recommend freezing this particular salad—the texture of the sweet potatoes and fresh vegetables changes too much. But it’s so good you’ll probably finish it before freezing becomes an option!
If you need to make it ahead, keep the components separate until serving day. Store the roasted vegetables, beans, and dressing in different containers. This keeps everything at its best for your easy lunch salad throughout the week.
For other make-ahead ideas, try my Mediterranean quinoa salad or healthy pasta salad. Both store beautifully and travel well to potlucks and picnics.
Try This Sweet Potato Black Bean Salad Yourself
I’ll never forget the summer afternoon I first served this salad to my grandmother. She grew up on traditional Southern cooking but immediately fell in love with these bright Mediterranean flavors. Watching her go back for seconds told me everything I needed to know.
This Sweet Potato Black Bean Salad has become more than just a recipe in our home—it’s a celebration of how food brings us together. Whether it’s a quick Tuesday dinner or a special occasion, it always feels like sunshine on a plate.
I hope this dish becomes a favorite in your kitchen too. Share it with people you love, adapt it to your taste, and make it your own. That’s what cooking is all about—creating memories around the table.
If you enjoy this recipe, you might also love my roasted sweet potato kale quinoa salad, Southwest sweet potato black bean dip, or Greek chickpea salad. Each offers that same wonderful balance of flavors and nutrition.
For more colorful side dishes, try my farmers market roasted tomato salad or caprese pasta salad. And if you’re craving something sweet after your savory baked sweet potato with beans meal, my fall fruit salad is the perfect finish.
Frequently Asked Questions
Sweet potato black bean salad recipe?
Yes, this is a complete recipe! You’ll find all measurements and steps in the main recipe card. It creates a wonderful roasted sweet potato salad that’s both nutritious and delicious.
Sweet potato black Bean salad Smitten Kitchen?
While I love Smitten Kitchen’s recipes, this particular black bean salad recipe is my own creation. It combines my Southern roots with Mediterranean influences for a unique flavor profile.
Black bean sweet potato salad with cilantro lime dressing?
Absolutely! The zesty lime dressing with fresh cilantro is what makes this salad so refreshing. It perfectly complements the sweetness of the potatoes and the earthiness of the beans.
Sweet potato black bean salad dressing?
The dressing is a simple blend of lime juice, olive oil, honey, and spices. For a creamier option, try my Mexican street corn kale salad dressing instead.
Sweet potato black bean salad with yogurt dressing?
You can definitely use yogurt in the dressing! Just substitute Greek yogurt for half the oil. It creates a lovely creamy texture that still lets the flavors shine through.
Sweet potato black bean avocado salad?
Avocado would be a fantastic addition! I’d recommend adding it just before serving to keep it fresh. It adds creaminess and healthy fats to this already nutritious dish.
Black bean and sweet potato recipes?
This salad is one of my favorite ways to combine these ingredients. They’re such a perfect pairing—the sweet and savory flavors complement each other beautifully.
Southwest sweet potato black bean salad?
While this recipe has Mediterranean influences, you could easily give it a Southwest twist. Add some chili powder and corn for a different flavor profile that’s equally delicious.
More Colorful Salad Recipes You’ll Love
If you enjoyed this vibrant dish, here are more fresh, flavorful salads that will brighten your table and delight your taste buds.
Roasted Sweet Potato Kale Quinoa Salad – A nutrient-packed power bowl with hearty grains and seasonal vegetables.
Greek Chickpea Salad – Fresh Mediterranean flavors with tangy feta and crisp cucumbers in every bite.
Caprese Pasta Salad – Classic Italian flavors meet picnic-perfect pasta in this crowd-pleasing dish.
Fall Fruit Salad – Seasonal fruits tossed with honey and mint for a refreshing sweet finish.
