Description
This roasted sweet potato salad combines perfectly roasted, bite-sized sweet potatoes with black beans, corn, red bell pepper, green onions, and fresh cilantro, all tossed in a vibrant and slightly sweet Honey Dijon dressing. The salad is hearty, full of texture, protein-packed, and bursting with fresh, zesty flavors. It can be enjoyed warm, at room temperature, or chilled, making it a versatile side or main dish for any occasion.
Ingredients
Units
Scale
For the Salad
- 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 3 green onions, trimmed and thinly sliced (both white and green parts)
- 1 medium red bell pepper, seeded and diced small
- 1 cup corn (frozen and thawed or fresh)
- 1/2 cup cilantro leaves, minced (about half of 1 bunch)
For the Honey Dijon Dressing
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice (lime juice may be substituted)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Pinch cayenne pepper (optional, to taste)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with a Silpat baking mat or coat with nonstick spray. Arrange the sweet potato pieces in a single, even layer on the prepared sheet. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon each of salt and pepper.
- Roast Sweet Potatoes: Bake the sweet potatoes for about 45 minutes, or until they are fork-tender and golden. Flip the potatoes halfway through baking to ensure even roasting. Start checking for doneness at 30 minutes, as baking time may vary depending on potato size and your oven.
- Prep Salad Ingredients: While the sweet potatoes roast, prep and chop the green onions, red bell pepper, and cilantro. In a large bowl, combine the black beans, green onions, diced red bell pepper, thawed corn, and cilantro. Set aside.
- Make Honey Dijon Dressing: In a large measuring cup or medium bowl, whisk together the honey, Dijon mustard, lemon juice (or lime juice), 2 tablespoons olive oil, salt, pepper, and a pinch of cayenne if using. Whisk until the dressing is fully combined and emulsified. Set aside.
- Combine and Toss Salad: Add the roasted sweet potatoes to the large bowl with the beans and vegetables. Pour the prepared dressing over the salad. Gently toss everything together until the vegetables and sweet potatoes are evenly coated with the dressing.
- Taste and Adjust: Taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, honey, or lemon juice to suit your taste preferences.
- Serve: Serve the salad warm, at room temperature, or chilled. It makes an excellent main or hearty side dish.
Notes
- This potato salad can be served warm, at room temperature, or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Adjust the dressing ingredients to taste for additional sweetness, tang, or heat.
- Rinsing the black beans and letting corn thaw before using improves texture and flavor.
- For a vegan version, substitute maple syrup or agave for the honey.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 235
- Sugar: 9g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
