Sweet Potato and Black Bean Mexican Salad
Updated March 26, 2019
Sweet Potato and Black Bean Mexican Salad-this fresh and healthy salad is a favorite at our house! It is easy to make and beautiful to serve!
A few weeks ago I shared a photo of a salad we ate for dinner on Instagram. I also shared the photo in our weekly This and That post. We received a ton of comments and emails about the salad. You guys wanted the recipe ASAP! We make this Sweet Potato and Black Bean Mexican Salad all of the time. It is one of our staples, but I never thought about posting it because it really isn’t a recipe. It is so easy! I just throw all of my favorite ingredients together and call it a Mexican salad.
I didn’t want to let you guys down, so we made the salad again and I took photos for the blog! So today I am sharing our Sweet Potato and Black Bean Mexican Salad! Yay!
Whenever I am feeling lazy and not in the mood to cook, which has been a lot lately, I ask Josh if he wants Mexican salads for dinner. Luckily, he always says yes! We both love this simple salad and it is super easy to make. It is our favorite quick and easy meal!
Like I said, there isn’t a real recipe, everything is pretty self explanatory. I top chopped Romaine lettuce with all of my favorite Mexican toppings: roasted sweet potatoes, black beans, red cabbage, avocado, corn, tomatoes, green onion, and cilantro. The salad is loaded with flavor so I usually don’t use a dressing. I usually squeeze fresh lime juice over the salad and call it good. Sometimes I will add salsa or fresh pico de gallo or make my Creamy Avocado Dressing for an extra boost of flavor!
Josh and Caleb like to eat their salads with tortilla chips. This salad is very flexible so feel free to add your favorite toppings! The more the merrier!
I hope you like our Sweet Potato and Black Bean Mexican Salad as much as we do! I could seriously eat it every day! It is that good! Enjoy!
Sweet Potato and Black Bean Mexican Salad
Ingredients
- 2 large sweet potatoes peeled and chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Romaine lettuce chopped
- 1 15 oz black beans, rinsed and drained
- 1 large tomato chopped
- 1 cup corn fresh, frozen, or canned-rinsed and drained
- 1 large avocado sliced
- 1 cup chopped purple cabbage
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onion
- Limes-for juicing over salad
- Salsa or pico de gallo if desired
- Creamy Avocado Dressing if desired
Instructions
- Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.
- Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.
- Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.
Have you tried this recipe?
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The colors are JUMPING OFF the page! Gorgeous & pinned!
I never used to be big on Mexican flavors, but lately I can’t get enough. I love big, GORGEOUS salads (like this!) so this is looking like dinner! Pinned!
That looks and sounds lovely! I am confused, though. You have it displayed in separate sections, but in the recipe you mix it all together…. ?
I just separated the ingredients for the photo! You can toss it all together to eat:)
Such gorgeous colors!!
That looks amazing!I love all the different ingredients 😀
Whoa. This salad is so jam packed with goodness! Love this recipe!
Stunning colors! Will be making for sure!!
All of the colors are so beautiful in this salad! It has all my favorite flavors too. Love that you just dress it with lime.
This is my kind of salad!
So fresh and vibrant!! Love the colors!
Doing a dance because I happen to have everything for this salad, Maria. Hello lunch!
I love everything about this combo Maria!!
Sweet potatoes! What an interesting idea…never would have thought of adding those into a Mexican salad! So fun.
I make a similar salad using a half bar b cue sauce, w1/ 1 chipotle in adobo chopped, half ranch dressing, dressing. Also sprinkle crushed tortilla chips on top for crunch! We love it in the summer. Only dress/chip individual salads and ours lasts several days.
So fresh and flavorful!
This would be perfect for a summer BBQ! 🙂
Thank you for the nice salad. HEALTHY!
This looks so fresh and delicious, and I love the addition of the sweet potato!
Gorgeous dish, so many great flavors and colors!
This is so vibrant!! And sounds delicious. Gotta make ASAP.
This is my kind of dinner! Love it!
This salad is gorgeous Maria! Love the way you styled it 🙂
This is my kind of salad!! Packed full of filling veggies. It makes it seem like you are eating more than a salad. Lovely with all of the colors too!
These are types of salads I like to eat! Hardy, healthy, and colorful!
This is my kind of salad! It is gorgeous! Pinned
This looks so delicious; I love the colors! I’ve been on quite a salad kick myself recently. I think it’s my way of getting away with eating a lot 🙂 My husband makes a creamy cilantro dressing that would probably be delicious with this.
wow! so beautiful. the colors are what attracted me to make this. made it today and took it to a ‘girl’s night out’ happy hour. huge hit! everyone asked for the recipe.
i did take a few short cuts—instead of making my own ‘creamy avocado dressing’, i used Trader Joe’s reduced guilt chunky guacamole– blended the guacamole with my immersion blender (with about 1/4-1/2 cup Trader Joe’s reduced fat buttermilk). roasted sweet potato is what really make this dish sing. this will be made again in my household. If you don’t want to roast corn on the cob, you can buy Trader Joe’s frozen roasted corn kernels. (thaw before assembling salad) They will be just as good
Thank you very much for this recipe! We love love avocados so this was a big hit with us – we topped with your creamy avocado dressing, which was amazing!! A great warm weather meal. lots of chopping but you can leisurely do it throughout the day, in stages 🙂
Yummy!
Glad you enjoyed the recipe!
Love all of the colors in this dish!!
I can seeeee a rainbowwwww!! OH its your Sweet Potato and Black Bean Mexican Salad!! I need some avocados in the house asap! What a fab pic too!
Do you think butternut squash would make a good substitute for sweet potatoes in this recipe?