Start with sweet potatoes, which are cheap, in season, and look great. Roast them with olive oil and red onion. When you roast potatoes instead of boiling them, they get a rich, smoky flavor and the peeled outside gets a little tougher so they stay together when you mix them with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
Looking for a flavorful, nutritious salad that’s easy to make in batches both large and small? This sweet potato and black bean salad checks all the boxes! With just a few simple ingredients, you can put together a salad that’s crunchy, sweet, savory, and incredibly satisfying.
Keep reading for a step-by-step guide on how to make this versatile veggie salad that’s perfect for lunches, side dishes, and beyond!
Overview of the Sweet Potato and Black Bean Salad
This salad pairs creamy, sweet roasted sweet potatoes with hearty black beans, tangy goat cheese, and fresh herbs and greens. It takes just about 30 minutes from start to finish. Here’s what makes it so tasty:
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The sweet potatoes are roasted to caramelized tender perfection. Their natural sugars intensify.
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Tossing the beans in a zesty dressing infuses them with bright flavor.
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Crisp greens and herbs add freshness and texture contrast
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Goat cheese lends a cool, creamy finish that brings everything together.
With a medley of flavors and textures in one bowl, this salad makes a great meatless main or accompaniment to grilled proteins. It comes together easily by following these simple steps:
Ingredients Needed
- Sweet potato
- Olive oil
- Balsamic vinegar
- Dried rosemary
- Garlic powder
- Salt and pepper
- Black beans (canned or cooked)
- Green onion
- Goat cheese
That’s an easy lineup you likely have on hand! Now let’s go over the foolproof method for putting it all together.
Step-By-Step Instructions
Follow these simple instructions for making a flavorful sweet potato and black bean salad:
Prep and Roast the Sweet Potatoes
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Peel 1 medium sweet potato and cut into 1/2-inch cubes.
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Toss cubes with 1 Tbsp olive oil on a baking sheet. Season with salt.
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Roast at 425°F for 25 minutes until browned and tender.
Make the Dressing
As the sweet potatoes roast:
- In a medium bowl, whisk together 1 Tbsp olive oil, 1/2 Tbsp balsamic vinegar, 1/2 tsp dried rosemary, 1/8 tsp garlic powder, 1/8 tsp each salt and pepper.
Toss the Salad
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Add 1/2 cup rinsed and drained black beans to the dressing. Toss to coat.
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Once roasted, add sweet potatoes to the bowl with beans.
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Gently stir together.
Finish and Plate
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Spoon salad onto a plate or bowl.
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Top with sliced green onions and crumbled goat cheese.
That’s it! With just a few minutes of active prep, you can make this colorful and nutrient-dense salad.
Salad Variations
One of the great things about this salad is how customizable it is. Try these tasty variations:
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Mexican style – add diced avocado, cilantro, squeeze of lime
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Italian style – use balsamic dressing and top with parmesan
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Hearty main – mix in cooked chicken, shrimp, or chickpeas
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Spicy – add jalapeños, chili powder, or hot sauce
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Substitute – use cubed butternut squash instead of sweet potato
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Fruit accent – top with pomegranate seeds or mandarin oranges
Tips for Making the Best Sweet Potato Black Bean Salad
Follow these tips for sweet potato and bean salad success:
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Roast the sweet potatoes well for caramelized flavor.
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Make sure beans are well drained before adding to the dressing.
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Let the dressed salad sit 10 minutes for the flavors to meld.
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Store leftovers in the fridge up to 4 days.
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Add fresh toppings like avocado or greens before serving.
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Swap in different beans like kidney or pinto.
Serving Suggestions
This versatile salad can be served:
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As a main lunch dish over greens
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In a wrap or pita pocket
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Alongside grilled chicken or fish
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As a dip with tortilla chips
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Over quinoa or rice for extra bulk
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In lettuce cups or taco shells
However you choose to enjoy it, this sweet and savory salad always satisfies!
FAQs About Making Sweet Potato and Black Bean Salad
Here are some common questions about making this tasty veggie salad:
How do I cut sweet potatoes uniformly for even cooking?
- Peel sweet potatoes and cut into 1/2-inch cubes. Similar sized pieces will roast evenly.
Can I use canned beans instead of cooking dried beans?
- Yes, canned beans save time. Just rinse and drain them before using.
What dressing ingredients can I substitute?
- Cider or red wine vinegar for balsamic, thyme for rosemary, minced garlic for powder.
How long will the salad keep in the fridge?
- Stored in an airtight container, it will last 3-4 days in the fridge.
Can I roast the sweet potatoes ahead of time?
- Yes, you can roast them 1-2 days in advance. Reheat before assembling salad.
What protein can I add to make it a heartier meal?
- Cooked chicken, shrimp, or chickpeas are all excellent additions.
With this easy walk-through, you can now make this delicious and good-for-you veggie salad for any occasion. The sweet potatoes, beans, and zesty dressing deliver big, bold flavors in every bite! Personalize it to your taste and enjoy as a side, main, or even appetizer dip.
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My guests loved the flavor and colors of this dish. The sweet potato cubes were more like mashed potatoes because I had to take them out of the oven before the onion bits burned to a crisp. I’ll roast the onions and sweet potatoes separately next time so I can leave the sweets in for a little longer.
Very tasty and easy. I wanted to cut the recipe in half, so I chose what I thought were two small to medium-sized sweet potatoes. Together, they weighed 1 25 lbs. I used the juice of one lime, a splash of red wine vinegar, and about half of the olive oil that was called for. One can of beans and potatoes went well with the dressing. It looks like the recipe makes enough dressing for 4 medium-sized sweet potatoes, but I think they’d weigh more like 2. 5-3lbs.
The onion was cooked in olive oil until the edges started to turn brown. I didn’t want to risk charred onions. I might add a half teaspoon of cumin powder to the hot oil next time to make it a little more interesting.
Have made this several times since it first appeared a few years ago. Terrific dish to bring to summer potlucks. Followed recipe precisely – makes a ton.
Yes, the onions roast faster than the potatoes, its important to keep them separate.
This was really good. I made it for a potluck and had a lot of extra. The next day it was even better, but I wasn’t in the mood to keep serving it. I turned it into a soup, which was even better. I just simmered it with stock or water, blitzed it until it was smooth, and added a tiny bit of cream.
I made this for supper tonight to accompany the ribs and chicken I had cooked on the grill. The dressing was still great even though I didn’t add the fresh chili because my spouse doesn’t like chili. I chopped the onion in large chunks and it cooked perfectly along with the cubed sweet potato. This one is definitely going into the rotation.
This is so good; we used it as a taco filling, with cubed avocado and sour cream.
Absolutely fabulous and pretty! I roasted the onions separately to account for disparate cooking times as someone suggested. The next morning I found them in the oven. I cant wait to make it again including the onions! But even without, it was excellent. I think Ill also try it with a little cumin next time as someone suggested.
Instead of drizzling the onions and sweet potatoes with the oil, I tossed them in a large bowl. I think the coverage is better. The recipe doesn’t say to warm the beans up, but I did for about a minute in the microwave with canned beans. Served this with beer-brined, grilled pork tenderloin. It was a good combo.
Excellent salad. Make a few changes that took into account personal preferences. Used dark red kidneys as we dont care much for black beans. Made the dressing but left it off as a side add on. The salad doesnt really need any dressing and were not huge sauce fans here. The dressing was a great dip for the steam broccoli that was served with the salad. Very good will definitely make again.
Big hit at dinner party. Used white cannelli beans instead of the blacks. Next time I will slice avocados on the top. Perfect summer patio salad with burgers.
Added roast yellow squash to this recipe, and it was delicious. Roasted the squash and onion on pan together, and sweet potatoes on another. Would highly recommend.
This is a great, versatile side. I have swapped beans (kidneys, cannellini, chickpeas), but I like black beans better. I have had it as a main dish a couple of times.
How could this dish have 11 grams of protein per serving? Sweet potatoes are low in protein. There would only be 7 grams of protein in 1/2 cup of black beans, which is one serving.
It was so good! I added some sautéed vegan sausage and parsley instead of cilantro because I didn’t have any. I also made the dressing with 1/4 avocado and chipotles in adobo.
Amazing, simply amazing! Make exactly as is!!!
We like this in the summer with grilled pork chops or pork tenderloin – easy and delicious. It’s nice to have a potato salad that can sit out, and is good at room temp.
Why do we need to peel the sweet potatoes? I usually roast with skin on.
Could someone suggest a good herb to use instead of cilantro? I get a soapy flavor from the herb. I often use flat leaf parsley instead of chives, but I’m not sure if this would work in this dish. The color would be good, though. Any help would be appreciated. I will report back after I make this.
Its pretty but not as interesting tasting as I expected. The dressing didnt really come together for me. It was a bitter rather than bright. If I make it again, I might change the dressing and use ground red chili instead of fresh jalapeño.
Roasted an ear of corn in the oven and added it to the mix. Delicious.
Big hit at dinner party. Used white cannelli beans instead of the blacks. Next time I will slice avocados on the top. Perfect summer patio salad with burgers.
Pretty good. Marinate dukes with shallot. Cut way back on chili (or omit). Let fish soak in marinade after cooking.
worked well as a side dish at a bbqPrivate notes are only visible to you.
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