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Roasted sweet potato salad with black beans and fresh herbs in a bowl

Roasted Sweet Potato Black Bean Salad

A vibrant and nutritious salad featuring roasted sweet potatoes, black beans, and colorful veggies, drizzled with zesty lime dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
Dressing and Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
Assembly
  1. In a large bowl, combine the roasted sweet potatoes, black beans, bell pepper, corn, and red onion.
  2. Drizzle with lime juice and toss to combine.
  3. Add chopped cilantro if desired and serve warm or cold.

Notes

This salad is versatile; serve it warm or chilled. Top with avocado slices or feta cheese for extra flavor. Leftovers keep well in the fridge for about 3-5 days.