Roasted Sweet Potato & Black Bean Salad with Lime Dressing
A colorful and hearty fall salad with roasted sweet potatoes, black beans, corn, and a zesty lime dressing. Perfect as a healthy side or a filling vegetarian main dish.
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.