Best-Seller Sweet Potato & Black Bean Salad with Lime Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing and nutrient-packed salad featuring roasted sweet potatoes, black beans, and a zesty lime dressing, perfect as a light lunch or side dish. This american-inspired salads (vegetarian) ready in about 45 minutes pairs sweet potatoes, black beans, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 1 can (15 oz) black beans
• 1 red bell pepper
• 1/2 red onion
• 1/4 cup cilantro
• 3 tbsp lime juice
• 3 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1 avocado
• 1/4 cup pumpkin seeds

Instructions

1. Step 1: Preheat oven to 400°F; toss 2 diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then roast 20-25 minutes until caramelized.
2. Step 2: Whisk 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper for vinaigrette.
3. Step 3: Combine roasted sweet potatoes, 1 can rinsed black beans, 1 diced red bell pepper, 1/2 chopped red onion, and 1/4 cup cilantro in a large bowl.
4. Step 4: Pour vinaigrette over salad and toss to coat; let sit 5 minutes for flavors to meld.
5. Step 5: Divide 4 cups mixed greens onto plates; top with sweet potato mixture, then arrange 1 sliced avocado and 1/4 cup pumpkin seeds on top.