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Sweet Potato and Black Bean Mexican Salad

Recipe from Two Peas and Their Pod

This fresh and simple Mexican salad is a favorite at our house! It is one of our "go to" quick and easy meals!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins


  • 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


  • 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.
  • 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.