Maple-Glazed Sweet Potato and Black Bean Salad
Warm roasted sweet potatoes tossed with black beans, corn, and a tangy maple vinaigrette for a satisfying vegetarian meal. This american-inspired salads (vegan) ready in about 35 minutes pairs sweet potatoes, black beans, corn 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 290 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, peeled and cubed 3/4-inch sweet potatoes
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen, thawed corn
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1/2 tsp cumin
- 3 tbsp chopped cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt. Spread in a single layer on a baking sheet.
- Step 2: Roast for 20-25 minutes, flipping once halfway, until potatoes are tender and golden at edges.
- Step 3: While potatoes roast, whisk together 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 tbsp olive oil, and remaining 1/2 tsp cumin in a small bowl.
- Step 4: In a large bowl, combine roasted sweet potatoes, drained black beans, and thawed corn. Pour vinaigrette over mixture and toss gently until evenly coated.
- Step 5: Refrigerate for 15 minutes to allow flavors to meld, then sprinkle with 3 tbsp chopped cilantro before serving.
Frequently asked questions
How long does Maple-Glazed Sweet Potato and Black Bean Salad take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Glazed Sweet Potato and Black Bean Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Maple-Glazed Sweet Potato and Black Bean Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Glazed Sweet Potato and Black Bean Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Glazed Sweet Potato and Black Bean Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A new favorite for potlucks. The sweet potatoes are the star!
- ★★★★★
This salad is a perfect balance of sweet and savory. My family loved the maple glaze on the sweet potatoes.
- ★★★★★
Easy to make and so flavorful! The black beans add a great protein boost.
