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Homemade Sweet Potato and Black Bean Mexican Salad recipe photo

Sweet Potato and Black Bean Mexican Salad

This Sweet Potato and Black Bean Mexican Salad is bursting with flavor and nutrition! Perfect for a light lunch or a vibrant side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 large sweet potatoes peeled and chopped into bite-sized pieces
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste pepper
  • 1 head Romaine lettuce chopped
  • 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
  • ½ cup chopped cilantro
  • ¼ cup chopped green onion
  • Limes for juicing over the salad
  • Salsa or pico de gallo optional
  • Creamy avocado dressing optional

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Knife and cutting board
  • Citrus Juicer

Method
 

Instructions
  1. Step 1: Preheat your oven to 425°F (220°C). This high temperature will ensure that your sweet potatoes roast nicely, becoming tender and caramelized.
  2. Step 2: In a bowl, toss the chopped sweet potatoes with olive oil, salt, and pepper until well coated. Spread them evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are golden brown and tender, flipping halfway through for even cooking.
  3. Step 3: While the sweet potatoes are roasting, prepare your salad base. In a large mixing bowl, combine the chopped romaine lettuce, black beans, chopped tomato, corn, chopped purple cabbage, chopped cilantro, and green onion. Toss gently to mix the ingredients.
  4. Step 4: Once the sweet potatoes are done roasting, let them cool for a few minutes. Then, add them to the mixing bowl with the other salad ingredients. Toss everything together to ensure even distribution.
  5. Step 5: Squeeze fresh lime juice over the salad to taste. If you’re using salsa or pico de gallo, mix it in at this stage for a flavor boost. For a creamy addition, drizzle your favorite avocado dressing over the top.
  6. Step 6: Serve the salad immediately while the sweet potatoes are still warm. Garnish with extra cilantro or avocado slices if desired. This salad is best enjoyed fresh but can be stored for later as well.

Notes

  • For a festive touch, add pomegranate seeds for color and sweetness.
  • Consider adding diced bell peppers or grilled corn for a smoky flavor.
  • This salad is ideal for meal prep; store components separately until serving.