Treat yourself to this delicious Tex Mex Roasted Sweet Potato Salad with Black Beans, Corn, and Tomatoes! This unique recipe is easy to make and loaded with fresh, vibrant flavors. It's the perfect addition to any meal!
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Ginnie's Take
While summer hasn't officially arrived, it's been quite balmy here in Texas. Which has me craving picnics and BBQ! My husband and I have grilled out the past two weekends, and it's been so relaxing to enjoy our dinners al fresco. I've always been a huge potato salad fan, but it can be a little heavy. So last weekend I created a new salad with sweet potatoes and a light dressing that's perfect for pairing with all my favorite summer meals. This mouthwatering Tex Mex Roasted Sweet Potato Salad with Black Beans is the result, and it's so tasty. You'll want to enjoy it all summer long!
Why You'll Love This Recipe
- Easy to Make - Because you're roasting the potatoes, there's no need to stand over a hot stove. While the potatoes cook, simply chop up the other ingredients, make the vinaigrette salad dressing, then toss everything together. Super easy!
- So Delicious - This yummy recipe pairs baked sweet potatoes, black beans, corn, and tomatoes with a simple chili lime vinaigrette dressing (no mayo) that pulls all the flavors together. You'll love the combination of sweet and savory ingredients . This is the best Sweet Potato Salad!
- Super Versatile - With its vibrant colors, this recipe is sure to brighten any table. Serve it as a side dish, paired with other summery foods. It's especially tasty served with anything cooked on the grill, and other Tex Mex, Southwestern, or Mexican meals. You can even enjoy it as an entree salad. It makes a great light lunch or dinner!
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Ingredients
This hearty salad uses easy to find ingredients! Here's what you'll need:
- Potatoes - You'll need some sweet potatoes, of course! Look for potatoes with smooth, unblemished skin. You'll mix them with olive oil, salt, and pepper before roasting.
- Beans - This recipe calls for canned black beans, which keeps things easy. Make sure to drain and rinse the beans before using.
- Veggies - You'll also need some fresh grape tomatoes (or cherry tomatoes) and corn. Both fresh and frozen corn will work, just make sure to defrost it ahead of time, if needed. Other ingredients, such as avocado, bell peppers, and zucchini would also make great additions.
- Chiles - Grab a can of diced green chiles to mix into the salad. Feel free to use mild chiles or hot chiles, depending on your heat preference.
- Cilantro - Fresh cilantro adds a wonderful Southwestern flavor to the salad. If you're not a fan, leave it out, or substitute fresh parsley.
- Dressing - This salad features a scrumptious chili lime vinaigrette! It's super simple to prepare, and it's made with fresh lime juice, maple syrup, ancho chili powder (or regular chili powder), cayenne, and extra virgin olive oil. Feel free to adjust the maple syrup, cayenne, and chili powder levels to your taste.
This recipe is naturally vegetarian, vegan, dairy free, nut free, and gluten free, so everyone at your table can enjoy it!
You'll Also Need
You'll need a sharp knife to prep the ingredients, a large sheet pan to roast the sweet potatoes (these nonstick baking pans are my fave), a small bowl to make the salad dressing, and a large bowl to mix everything together.
How to Make Roasted Sweet Potato Salad
This tasty Sweet Potato and Black Bean Salad is simple to make! You'll find a detailed recipe card below, but here's an overview of the process:
- Roast sweet potatoes. Cut the sweet potatoes into cubes, then toss them with olive oil, salt, and pepper. Then roast them until they are tender and lightly browned.
- Make dressing. While the potatoes roast, whisk together the lime juice, maple syrup, vinegar, chili powder, and cayenne. Slowly add the olive oil, then whisk until well combined. Season generously with salt and pepper to taste.
- Assemble salad. Once the potatoes have cooled slightly, mix them with the black beans, corn, tomatoes, cilantro, and green chiles. Add the dressing, then stir until everything is mixed together. Season generously with salt to taste.
All right, time to enjoy your delicious Tex Mex Sweet Potato Salad! This recipe can be enjoyed warm or cold, so pair it with all your favorite summer meals!
Prefer to grill the potatoes? If you're already grilling out, you could cook the sweet potatoes on the grill, too. Simply parboil the potatoes first, drain them well, then toss with olive oil, salt, and pepper. Cook the sweet potatoes in a grill basket, tossing occasionally, until they're tender and browned. The grill basket will keep the potatoes from falling through the grates, and you'll still get lots of smokey, delicious flavor.
Serving Suggestions
Pair this flavorful salad with sandwiches (such as these Mushroom Tortas) and veggie burgers (you'll love these Southwest Veggie Burgers), your favorite grilled foods for a picnic / BBQ, or Mexican inspired dishes, like these Portobello Poblano Tacos, Veggie Fajitas, or these Baked Black Bean Taquitos. It's also wonderful paired with other summery salads, such as this Watermelon Quinoa Salad, Lemony Chickpea Salad, or Kale Pasta Salad. You can even enjoy it on its own for a lovely light lunch or dinner (try serving it over greens or quinoa).
Storage
Store any leftover Black Bean Sweet Potato Salad in an airtight container in your refrigerator, where it will stay fresh for about four days.
Related Recipes
Looking for similar recipes? Check out my French Potato Salad and Red Potato Salad (no Mayo) next! You'll love these other sweet potato recipes, too:
- These tasty Roasted Sweet Potato Fries are a wonderful addition to any meal!
- Serve these hearty Tex Mex Stuffed Sweet Potatoes as a fun dinner the whole family will love.
- This Harvest Veggie Salad is bursting with delicious sweet and savory flavors.
- Are you a kale salad fan? Don't miss this unique Kale, Quinoa, Sweet Potato Salad!
- This colorful Roasted Veggie Bowl is loaded with flavorful ingredients.
- Love a dish that's delish and good for you? Then this Superfood Salad is for you!
P.S. If you like the chili lime vinaigrette in this recipe, check out my Mexican Kale Salad, too! It uses the same dressing.
Roasted Sweet Potato Salad with Black Beans
Ingredients
For Sweet Potatoes:
- nonstick cooking spray
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
For Vinaigrette:
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon + 1 teaspoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon ancho chili powder (or substitute regular chili powder)
- ¼ teaspoon cayenne
- ¼ cup extra virgin olive oil
For Salad:
- 1 (15-ounce / 425 gram) can black beans, drained and rinsed
- 1 (10 ounce / 284 gram) container grape tomatoes, halved (or cherry tomatoes)
- 1 cup corn (defrosted if frozen)
- 1 (4-ounce / 113 gram) can diced green chiles
- 1 tablespoon chopped cilantro
- kosher salt
- pepper
Instructions
Roast Potatoes:
- Preheat oven to 425°F (220°C). Coat a large baking pan with nonstick spray (or lightly oil.
- Place sweet potatoes on a large baking pan and drizzle with olive oil. Season generously with salt and pepper, then mix well.
- Roast potatoes for 20 minutes, then flip and cook for another 20 minutes, or until potatoes are tender and lightly browned on bottom.
- Remove sweet potatoes from oven and allow to cool slightly.
Prepare Dressing:
- Whisk together lime juice, maple syrup, vinegar, chili powder, and cayenne. Slowly whisk in olive oil. Season generously with salt and pepper to taste.
Assemble Salad:
- When potatoes are warm, combine with black beans, grape tomatoes, corn, green chiles, and cilantro in a large bowl.
- Pour vinaigrette over salad and mix gently. Season with additional salt to taste.
- Serve salad warm or refrigerate and serve cold. Enjoy!
Notes
Nutrition
It might be sacrilegious for a Texan to admit this, but I don't like sweet potatoes. Shhh! Don't tell anyone! 🙂
Do you think this recipe would taste good with new potatoes?
I will keep this just between you and me! 🙂 I think it would taste great with new potatoes ... let me know how it turns out.