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Tex Mex Roasted Sweet Potato Black Bean Salad served in a glass bowl.

Roasted Sweet Potato Salad with Black Beans

This delicious Tex Mex Potato Salad is loaded with zesty flavors ... makes a delicious addition to any meal!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Salad, Side Dish
Cuisine: Tex Mex
Servings: 8 servings
Calories: 206kcal
Author: Ginnie

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

This salad serves about 8 people as a side dish (or more depending on what you serve it with), or 4 as a light meal.
Feel free to use mild or hot chiles, depending on your heat preferences. Just keep in mind that the dressing also has a little heat.
Check out the info before this recipe card for helpful tips, serving suggestions, and more!

Nutrition

Calories: 206kcal
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