Texas-Style Sweet Potato & Black Bean Salad

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

A vibrant, protein-packed salad with roasted sweet potatoes, black beans, and a zesty lime-cilantro dressing. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes pairs sweet potatoes, olive oil, black beans 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 lbs sweet potatoes
• 2 tbsp olive oil
• 15 oz black beans
• 1 cup corn
• 1 red bell pepper
• 1/2 red onion
• 2 lime
• 1/4 cup fresh cilantro
• 1 tsp cumin
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F, toss 2 lbs cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper; roast for 25 minutes until tender and golden at edges.
2. Step 2: While potatoes roast, combine 15 oz drained black beans, 1 cup corn, 1 diced red bell pepper, and 1/2 chopped red onion in a large bowl.
3. Step 3: Whisk together juice of 2 limes, 1/4 cup fresh cilantro, 1 tsp cumin, and 2 tbsp olive oil to make dressing.
4. Step 4: Toss roasted sweet potatoes with bean mixture, then drizzle with dressing and serve chilled or at room temperature.