Rihanna's Sweet Potato and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful, protein-packed salad featuring roasted sweet potatoes, protein-rich black beans, and a zesty lime-cilantro dressing. This caribbean-inspired salads (vegetarian) ready in about 40 minutes pairs (15 oz), rinsed and drained black beans, finely diced red bell pepper, finely diced red onion 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 diced into 1/2-inch cubes sweet potatoes
• 1 can (15 oz), rinsed and drained black beans
• 1, finely diced red bell pepper
• 1/4 cup, finely diced red onion
• 2, juiced lime
• 1/4 cup, chopped cilantro
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet, spreading in a single layer.
2. Step 2: Roast for 25 minutes, stirring once halfway, until sweet potatoes are tender and caramelized at the edges.
3. Step 3: While potatoes roast, combine 1 can (15 oz) rinsed black beans, 1 diced red bell pepper, and 1/4 cup diced red onion in a large bowl.
4. Step 4: Add 2 juiced limes, 1/4 cup chopped cilantro, and remaining 1/4 tsp salt to the bean mixture; toss well to coat. Stir in roasted sweet potatoes and serve warm or chilled.