Two Peas and Their Pod

Sweet Potato and Black Bean Mexican Salad

Sweet Potato and Black Bean Mexican Salad-this fresh and healthy salad is a favorite at our house! It is easy to make and beautiful to serve! 

Sweet Potato and Black Bean Mexican Salad Recipe on twopeasandtheirpod.com. Love this fresh and simple salad! #glutenfree #vegan #salad

A few weeks ago I shared a photo of a salad we ate for dinner on Instagram. I also shared the photo in our weekly This and That post. We received a ton of comments and emails about the salad. You guys wanted the recipe ASAP! We make this Sweet Potato and Black Bean Mexican Salad all of the time. It is one of our staples, but I never thought about posting it because it really isn’t a recipe. It is so easy! I just throw all of my favorite ingredients together and call it a Mexican salad.

I didn’t want to let you guys down, so we made the salad again and I took photos for the blog! So today I am sharing our Sweet Potato and Black Bean Mexican Salad! Yay!

Sweet Potato and Black Bean Mexican Salad Recipe on twopeasandtheirpod.com. This healthy salad is a favorite at our house! #glutenfree #vegan #salad

Whenever I am feeling lazy and not in the mood to cook, which has been a lot lately, I ask Josh if he wants Mexican salads for dinner. Luckily, he always says yes! We both love this simple salad and it is super easy to make. It is our favorite quick and easy meal!

Sweet Potato and Black Bean Mexican Salad Recipe on twopeasandtheirpod.com. Love this fresh and simple salad! #glutenfree #vegetarian #cleaneating

Like I said, there isn’t a real recipe, everything is pretty self explanatory. I top chopped Romaine lettuce with all of my favorite Mexican toppings: roasted sweet potatoes, black beans, red cabbage, avocado, corn, tomatoes, green onion, and cilantro. The salad is loaded with flavor so I usually don’t use a dressing. I usually squeeze fresh lime juice over the salad and call it good. Sometimes I will add salsa or fresh pico de gallo or make my Creamy Avocado Dressing for an extra boost of flavor!

Josh and Caleb like to eat their salads with tortilla chips. This salad is very flexible so feel free to add your favorite toppings! The more the merrier!

I hope you like our Sweet Potato and Black Bean Mexican Salad as much as we do! I could seriously eat it every day! It is that good! Enjoy!

Sweet Potato and Black Bean Mexican Salad Recipe on twopeasandtheirpod.com. This quick and easy salad is one of our favorite meals! #recipe #salad

Sweet Potato and Black Bean Mexican Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This fresh and simple Mexican salad is a favorite at our house! It is one of our "go to" quick and easy meals!

Ingredients:

2 large sweet potatoes, peeled and chopped
1 tablespoon olive oil
Salt and pepper, to taste
Romaine lettuce, chopped
1 (15 oz) black beans, rinsed and drained
1 large tomato, chopped
1 cup corn (fresh, frozen, or canned-rinsed and drained)
1 large avocado, sliced
1 cup chopped purple cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onion
Limes-for juicing over salad
Salsa or pico de gallo, if desired
Creamy Avocado Dressing, if desired

Directions:

1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.

2. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.

Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.

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48 Responses to “Sweet Potato and Black Bean Mexican Salad”

  1. 1
    Averie @ Averie Cooks — May 14, 2014 @ 4:37 am

    The colors are JUMPING OFF the page! Gorgeous & pinned!

  2. 2

    I never used to be big on Mexican flavors, but lately I can’t get enough. I love big, GORGEOUS salads (like this!) so this is looking like dinner! Pinned!

  3. 3
    Yolanda — May 14, 2014 @ 6:43 am

    That looks and sounds lovely! I am confused, though. You have it displayed in separate sections, but in the recipe you mix it all together…. ?

    • Two Peas replied: — May 14th, 2014 @ 9:22 am

      I just separated the ingredients for the photo! You can toss it all together to eat:)

  4. 4
    Marie @ Little Kitchie — May 14, 2014 @ 6:47 am

    Such gorgeous colors!!

  5. 5
    Chloe @ foodlikecake — May 14, 2014 @ 6:53 am

    That looks amazing!I love all the different ingredients :-D

  6. 6
    Katrina @ WVS — May 14, 2014 @ 7:51 am

    Whoa. This salad is so jam packed with goodness! Love this recipe!

  7. 7
    Jenny Flake — May 14, 2014 @ 8:29 am

    Stunning colors! Will be making for sure!!

  8. 8
    Laura Dembowski — May 14, 2014 @ 8:34 am

    All of the colors are so beautiful in this salad! It has all my favorite flavors too. Love that you just dress it with lime.

  9. 9
    Kevin @ Closet Cooking — May 14, 2014 @ 8:57 am

    This is my kind of salad!

  10. 10
    Julie @ Table for Two — May 14, 2014 @ 9:12 am

    So fresh and vibrant!! Love the colors!

  11. 11
    Aimee @ Simple Bites — May 14, 2014 @ 9:27 am

    Doing a dance because I happen to have everything for this salad, Maria. Hello lunch!

  12. 12
    Heather Christo — May 14, 2014 @ 9:34 am

    I love everything about this combo Maria!!

  13. 13
    Chloe @ iheartboxes — May 14, 2014 @ 10:15 am

    Sweet potatoes! What an interesting idea…never would have thought of adding those into a Mexican salad! So fun.

  14. 14
    Nana Phyllis — May 14, 2014 @ 10:20 am

    I make a similar salad using a half bar b cue sauce, w1/ 1 chipotle in adobo chopped, half ranch dressing, dressing. Also sprinkle crushed tortilla chips on top for crunch! We love it in the summer. Only dress/chip individual salads and ours lasts several days.

  15. 15
    Naomi — May 14, 2014 @ 10:40 am

    So fresh and flavorful!

  16. 16

    This would be perfect for a summer BBQ! :)

  17. 17
    Liz — May 14, 2014 @ 12:21 pm

    Thank you for the nice salad. HEALTHY!

  18. 18
    marcie — May 14, 2014 @ 1:25 pm

    This looks so fresh and delicious, and I love the addition of the sweet potato!

  19. 19
    Mary Frances — May 14, 2014 @ 5:05 pm

    Gorgeous dish, so many great flavors and colors!

  20. 20

    This is so vibrant!! And sounds delicious. Gotta make ASAP.

  21. 21
    Gaby — May 14, 2014 @ 9:01 pm

    This is my kind of dinner! Love it!

  22. 22
    Marla Meridith — May 14, 2014 @ 9:07 pm

    This salad is gorgeous Maria! Love the way you styled it :)

  23. 23
    Emily @ Life on Food — May 15, 2014 @ 6:45 am

    This is my kind of salad!! Packed full of filling veggies. It makes it seem like you are eating more than a salad. Lovely with all of the colors too!

  24. 24
    Tracy | Pale Yellow — May 15, 2014 @ 9:11 am

    These are types of salads I like to eat! Hardy, healthy, and colorful!

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  26. 25

    This is my kind of salad! It is gorgeous! Pinned

  27. 26
    Cookie — May 17, 2014 @ 5:49 pm

    This looks so delicious; I love the colors! I’ve been on quite a salad kick myself recently. I think it’s my way of getting away with eating a lot :) My husband makes a creamy cilantro dressing that would probably be delicious with this.

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  29. 27
    Karen — May 18, 2014 @ 10:15 pm

    wow! so beautiful. the colors are what attracted me to make this. made it today and took it to a ‘girl’s night out’ happy hour. huge hit! everyone asked for the recipe.
    i did take a few short cuts—instead of making my own ‘creamy avocado dressing’, i used Trader Joe’s reduced guilt chunky guacamole– blended the guacamole with my immersion blender (with about 1/4-1/2 cup Trader Joe’s reduced fat buttermilk). roasted sweet potato is what really make this dish sing. this will be made again in my household. If you don’t want to roast corn on the cob, you can buy Trader Joe’s frozen roasted corn kernels. (thaw before assembling salad) They will be just as good

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  31. 28
    Erin — May 21, 2014 @ 6:41 pm

    Thank you very much for this recipe! We love love avocados so this was a big hit with us – we topped with your creamy avocado dressing, which was amazing!! A great warm weather meal. lots of chopping but you can leisurely do it throughout the day, in stages :)
    Yummy!

    • Two Peas replied: — May 21st, 2014 @ 8:21 pm

      Glad you enjoyed the recipe!

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  34. 29
    Becky — May 23, 2014 @ 12:36 pm

    Love all of the colors in this dish!!

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  38. 30
    Tashiana — June 2, 2014 @ 1:23 am

    I can seeeee a rainbowwwww!! OH its your Sweet Potato and Black Bean Mexican Salad!! I need some avocados in the house asap! What a fab pic too!

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