RECIPE: Sweet Potato Salad

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.

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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.

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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.

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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!

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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 mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine American Southwest

Servings 8 servings

Calories 451 kcal

Ingredients

  

1x2x3x

• 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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