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Tired of classic potato salad? Try this bold, flavor-packed option with roasted sweet potatoes, black beans, red bell peppers, corn, cherry tomatoes, and a touch of garlic. It’s all tossed in a zesty cumin-lime dressing and pairs perfectly with crunchy tortilla chips.

A bowl of black bean and corn salsa with diced tomatoes, red peppers, and chips on the side, served with lime wedges—perfect alongside a refreshing Sweet Potato Salad.Pin
Serve this sweet potato salad with tortilla chips for a satisfying and crunchy appetizer. Image: Kate Feinberg

Why You’ll Love This

This sweet potato salad brings me back to lazy summer weekends on the lake. Growing up, my friend’s mom used to make a version of this salad and bring it over for boat outings. It’s easy to enjoy with a large group and is so satisfying — and filling! I added sweet potatoes to bring in a touch of sweetness that pairs perfectly with the otherwise salty, tangy flavor.

Ingredients

  • Sweet potatoes: Roasted with a simple olive oil, salt, and pepper seasoning.
  • Red bell pepper: Adds crunch and a hint of sweetness.
  • Cherry tomatoes: For a sweet, juicy flavor.
  • Garlic cloves: For a hint of aromatic flavor.
  • Corn: Use frozen or canned corn. I prefer to use sweet corn.
  • Black beans: I use canned for ease, but you can always cook the beans from dried.
  • Cumin-lime dressing: Lime juice, apple cider vinegar, and ground cumin.
Assorted ingredients for a Sweet Potato Salad, including canned black beans, bell pepper, corn, grape tomatoes, garlic, lime, apple cider vinegar, and cumin arranged on a woven mat.Pin
I use canned black beans for easy prepping. If you can find it, use “super” sweet corn. Image: Kate Feinberg

How to Make Sweet Potato Salad

  1. Roast the sweet potatoes. Dice the sweet potatoes, season with olive oil, salt, and pepper, and roast for 20 minutes at 425°F.
  2. Prep the remaining ingredients. Dice the pepper, halve the tomatoes, and mince the garlic. Char the corn on a skillet with a little oil. Drain and rinse the black beans.
  3. Mix the salad. Add everything to a large mixing bowl, along with the lime juice, apple cider vinegar, and cumin. Mix well.
  4. Serve. Serve with tortilla chips if desired.
Bowls containing Sweet Potato Salad with roasted sweet potatoes, black beans, corn, and cherry tomatoes are arranged on a woven mat and wooden board, with chopped garlic and a halved lime in the background.Pin
Roast the sweet potatoes until they are soft and just beginning to caramelize. Image: Kate Feinberg
A bowl filled with a vibrant Sweet Potato Salad featuring black beans, corn, cherry tomatoes, diced sweet potatoes, and red bell peppers, served with two spoons.Pin
If you are prepping the salad for later, bring it to room temperature before serving. Image: Kate Feinberg

Tips

  • Don’t overdo the roasting time — sweet potatoes can go from tender to too soft (or overly crisp) fast.
  • Keep the skins on for extra nutrients and less prep work.
  • Feel free to spice things up beyond just salt and pepper. A dash of chili powder, smoked paprika, garlic powder, or a pinch of cayenne adds a flavorful kick.

Hope you enjoy this easy sweet potato salad recipe!

A bowl of black bean and vegetable salsa sits on a plate with tortilla chips and lime wedges.Pin

Sweet Potato Salad

This vibrant roasted sweet potato salad is tossed with black beans, bell peppers, corn, cherry tomatoes, and a cumin-lime dressing — perfect for scooping up with tortilla chips.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Salad, Side Dish
Cuisine American Southwest
Servings 8 servings
Calories 451 kcal

Ingredients
  

  • 3 medium sweet potatoes
  • Olive oil
  • Salt
  • Black pepper freshly ground
  • 1 red bell pepper
  • 1 pint cherry tomatoes
  • 3 garlic cloves
  • 1 cup corn frozen or canned
  • 30 oz canned black beans
  • 2 limes
  • 1 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • Tortilla chips optional, for serving

Instructions
 

  • Preheat the oven to 425F.
  • Dice the sweet potatoes, leaving the skin on. Spread out onto a baking sheet and toss with a little olive oil, salt, and pepper.
  • Roast the sweet potatoes for 20 minutes, or until just soft and beginning to caramelize. When done, set aside to cool.
  • While the potatoes are roasting, dice the bell pepper, halve the cherry tomatoes, and peel and mince the garlic.
  • Toss the corn onto a skillet (cast iron works great here!) with oil and heat over medium-high until lightly charred, about 5 minutes.
  • Drain and rinse the black beans.
  • In a large bowl, mix together the sweet potatoes, bell peppers, tomatoes, garlic, corn, and black beans. Add lime juice from both limes, the apple cider vinegar, and cumin. Mix well.
  • Serve with tortilla chips if desired.

Nutrition

Calories: 451kcalCarbohydrates: 40gProtein: 9gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gSodium: 609mgPotassium: 806mgFiber: 11gSugar: 6gVitamin A: 12798IUVitamin C: 43mgCalcium: 83mgIron: 3mg
Keyword black bean salad, cumin lime dressing, roasted sweet potatoes
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Kate Feinberg
About the Author
Kate Feinberg

Kate Feinberg is StyleBlueprint's Associate Editor & Sponsored Content Specialist, based in Nashville. She has more than 14 years of freelance writing experience covering travel, wellness, and lifestyle. A certified meditation teacher, RYT-200 yoga instructor, and integrative nutrition health coach, she brings a strong wellness perspective to her work. Kate is also a marathon runner and the creator of a plant-based food blog, Chef Kate F, where she shares nourishing recipes and mindful living tips. When she’s not writing, you’ll likely find her on the golf course, exploring new destinations, or combining both with golf-focused travel. She enjoys lake life on Percy Priest Lake.