Roasted Sweet Potato & Black Bean Salad with Lime Dressing
Fall recipes don’t always have to be heavy and rich. Sometimes, the coziest dishes are the ones that combine warmth with freshness. This Roasted Sweet Potato & Black Bean Salad does exactly that. It’s colorful, hearty, and packed with protein and flavor, yet still feels light and energizing. With roasted sweet potatoes, black beans, fresh corn, and a zesty lime dressing, it’s a dish that works as a side for autumn dinners or as a full meal on its own.
Why This Salad Works
Sweet potatoes are the star of so many fall recipes, but they often get hidden under marshmallows, butter, or heavy sauces. In this salad, they shine in a lighter way: roasted until caramelized and slightly crisp on the edges, then balanced with the creamy texture of black beans and the brightness of lime. The mix of sweet, savory, and tangy flavors makes it irresistible.
This recipe also happens to be naturally vegetarian, gluten-free, and full of plant-based protein, making it a crowd-pleaser at potlucks or holiday gatherings. It’s the kind of dish that looks as good as it tastes – vibrant colors on the plate that make you want to reach for a second helping.
The Flavors in This Fall Salad
Imagine this: warm roasted cubes of sweet potato tossed with earthy black beans, pops of sweet corn, a touch of red onion, and a sprinkle of fresh cilantro. Then comes the magic – a quick homemade lime dressing with just the right amount of tang to cut through the sweetness. The result is a salad that feels cozy enough for fall yet fresh enough to enjoy all year round.
This salad also has that little “wow factor” – the kind of recipe that your guests ask you for after the first bite. It’s simple, but it feels special.
Roasted Sweet Potato & Black Bean Salad with Lime Dressing
Equipment
- 1 Baking sheet with parchment paper
- 1 Large mixing bowl
- 1 Chef’s knife
- 1 Cutting board
- 1 Small jar or bowl (for dressing)
- 1 Whisk
- Measuring cups and spoons
Ingredients
Salad
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional)
- ½ tsp salt
- ¼ tsp black papper
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- ¼ red onion, finely diced
- ¼ cup fresh cilantro, chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp cumin
- salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 20–25 minutes, turning halfway, until golden and tender.
- While the sweet potatoes roast, whisk together the dressing ingredients in a small jar or bowl.
- In a large mixing bowl, combine black beans, corn, red onion, and cilantro. Add the roasted sweet potatoes once cooled slightly.
- Pour the lime dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed. Serve warm or chilled.
Pro Tips for Perfect Results
- Roast Don’t Steam: Roasting sweet potatoes at high heat (400°F) brings out their natural sweetness and gives them that golden edge. Steaming just won’t have the same depth of flavor.
- Use Fresh Lime: Bottled lime juice won’t deliver the same zing. Fresh lime is non-negotiable here.
- Balance the Textures: The creaminess of beans and sweet potatoes pairs beautifully with something crunchy – think pumpkin seeds, tortilla strips, or even toasted pepitas on top.
- Make it a Meal: Add avocado slices or a little crumbled queso fresco to turn this into a filling main dish.
Serving Ideas
- As a Main Dish: Serve it warm in bowls with a few tortilla chips on the side.
- As a Side Dish: Pair with grilled chicken, baked salmon, or roasted turkey for a full meal.
- Holiday Option: Brighten up your Thanksgiving table with this colorful, healthy salad among the heavier classics.
- Meal Prep: Pack it into jars or containers – it stays fresh for up to 3 days in the fridge.
Nutrition Spotlight
Sweet potatoes are loaded with beta-carotene, fiber, and vitamin C – nutrients that help boost immunity during the colder months. Black beans are an excellent source of plant-based protein and iron, while corn adds natural sweetness and crunch. Together, this salad is a balanced bowl of carbs, protein, and healthy micronutrients.
Fun fact: In Latin America, sweet potatoes and beans have been combined in traditional diets for centuries – a pairing that provides a “complete protein” and has fueled communities for generations.
Suggested Variations
- Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper to the dressing.
- Add More Veggies: Roasted red peppers or zucchini would be great additions.
- Make It Vegan Creamy: Blend part of the dressing with avocado for a creamy twist.
- Swap the Beans: Black beans are classic, but chickpeas or pinto beans work too.
FAQ
If you try this Roasted Sweet Potato & Black Bean Salad, I’d love to hear how you liked it! Share your creation in the comments below, or save this recipe for later to brighten up your fall and holiday meals.
Looking for more autumn salad inspiration? Try my Kale & Apple Salad with Maple Dijon Dressing or my Farro Salad with Roasted Butternut Squash.
I tried the recipe and my son and I absolutely loved it! Thank you for the inspiration!