Sweet Potato Black Bean Salad is loaded with tender sweet potatoes, black beans, and creamy avocado, all tossed in the best cilantro dressing.
authorโs note
The Sweet Potato Black Bean Salad I Canโt Stop Thinking About!
Itโs no secret Iโm obsessed with sweet potatoes. Theyโve always been my favorite veggie, and Iโm constantly finding new ways to use them in meals my family will actually get excited about.
This recipe came together almost by accident after I made my Sweet Potato Burrito Bowls one night and ended up with a bunch of leftovers in the fridge. The next day, I started tossing everything into a bowl, added a quick dressing, and hoped it would turn into something worth eating for lunch.
It ended up being so good that I immediately went back and started testing it again, this time on purpose.
Now itโs one of those recipes I keep coming back to because it checks all the boxes. Itโs filling, fresh, packed with flavor, and just different enough from the usual salads to make it feel exciting every time I make it.
Sweet Potato Black Bean Salad Ingredients
- Couscous: Use the right type for the recipeโpearl couscous will cook differently.
- Sweet Potatoes: Cut into even 1/2-inch pieces so they roast evenly and caramelize.
- Black Beans: Rinse and drain well to remove extra salt.
- Avocado: Choose ripe but firm for the creamiest texture without being mushy.
- Pickled Red Onions: Quick-pickle for a tangy-sweet pop of flavor. Not a fan? Skip!
- Cashews: Dry-roasted and lightly salted work best for crunch and flavor.
- Spices: Toss potatoes with paprika, garlic powder, cumin, and oil for a delicious flavor.
Sweet Potato Black Bean Salad Dressing
- Cilantro: Use fresh leaves and tender stems; about 1/2 to 1 full bunch.
- Red Wine Vinegar: Adds a tangy kick to balance the creamy dressing.
- Olive Oil: Choose a good-quality oil for a better flavor.
- Honey: Brings a touch of sweetness to balance the tang.
- Dijon Mustard: Adds flavor and helps thicken the dressing.
- Cumin, Garlic Powder, and Paprika: Add warmth and flavor.
- Sour Cream: Light sour cream keeps the dressing creamy without being too heavy.
Add Protein
The black beans in this Sweet Potato Black Bean Salad are already a great protein source. For extra protein, add another can of black beans.
For more protein, make baked chicken, steak, blackened shrimp and serve it diced in the salad or on the side.
Recipe Tips
- Dressing: Make it ahead! Thin with water if it gets too thick.
- Roasting Potatoes: Spread them out on the tray to roast evenly. Avoid overcrowding to ensure they roast instead of steam. The more space, the better the flavor!
- Cooling Potatoes: Let roasted potatoes and couscous cool to room temp before serving.
- Dressing: Blend dressing until itโs smooth and creamy. A small blender works best. Donโt forget to taste and adjust flavors!
Storage
- Skip the Avocado: Donโt add avocado to any salad you want to save for later.
- Store: Keep the sweet potato black bean salad, cashews, and dressing in separate containers.
- Fridge: Keep each part in the fridge for up to 3 days.
- When Serving: Add fresh avocado and dressing.
More Sweet Potato Recipes:
Sweet Potato Black Bean Salad
Video
Equipment
- Small blender or food processor
- Sheet pan (15" x 10")
Ingredients
- 3/4 cup couscous see note 1
- 6 cups diced sweet potatoes 2 large potatoes
- 3 tablespoons olive oil
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- Saltย andย pepper
- 1 (15-ounce) can black beans drained and rinsed
- 1/2 cup coarsely chopped cashews or pistachios
- 1 large avocado diced, optional
- Quick-pickled shallots optional, see note 2
- 1/2 packed cup fresh cilantro leaves and tender stems
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/3 cup sour cream I use light
Instructionsย
- Preheat the oven to 425ยฐF. Prepare couscous; see note 1.
- Peel and dice sweet potatoes into 1/2-inch pieces. Toss with olive oil, paprika, garlic powder, salt (1 teaspoon), and pepper (1/2 teaspoon). Spread in one even layer on a large baking sheet.
- Roast for 15 minutes. Toss and roast for an additional 10โ20 minutes, tossing every 10 minutes, until tender. Let cool.
- In a large bowl, combine couscous, roasted sweet potatoes, black beans, cashews, and drained pickled shallots (if using). If serving immediately, gently fold in diced avocado.
- Blend all dressing ingredients in a blender until smooth. Season with salt (1/2 teaspoon) and pepper (1/4 teaspoon) to taste.
- Add dressing just before serving. Drizzle a portion of the dressing over the salad and toss gently. Add more dressing to taste, as desired. Serve immediately and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
