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Sweet Potato & Black Bean Tex-Mex Salad: A Flavor-Packed, Nutritious Meal

Sweet Potato & Black Bean Tex-Mex Salad
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This one takes me back to the first time I visited New Mexico—sunset skies, music in the plaza, and a zesty sweet potato salad that stole my heart. This Tex-Mex twist is bursting with flavor, color, and comfort. Whether you’re feeding two or a crowd, this dish brings joy to every bite. Try it as a main or a festive side!

Ingredients

  • 2 medium sweet potatoes, peeled & diced

  • 1 tbsp olive oil

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

  • Salt & pepper to taste

  • 1 can (15 oz) black beans, drained & rinsed

  • 1/2 red bell pepper, diced

  • 1/2 cup corn (fresh or frozen & thawed)

  • 1/4 red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 avocado, diced

  • Juice of 1 lime

For the Dressing:

  • 2 tbsp olive oil

  • 1 tbsp lime juice

  • 1 tsp honey or maple syrup

  • 1/2 tsp chili powder

  • Salt to taste

Instructions

  1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes until golden and tender.

  2. Make the Dressing: Whisk all dressing ingredients in a bowl and set aside.

  3. Assemble the Salad: In a large bowl, mix roasted sweet potatoes, black beans, corn, bell pepper, onion, and cilantro.

  4. Add avocado and drizzle with the dressing.

  5. Gently toss and squeeze in fresh lime juice before serving.

Notes

  • Add grilled chicken or shrimp for a protein boost.

  • Chill before serving for a refreshing lunch option.

  • Great for meal prep—holds up well in the fridge for 2–3 days.

Nutrition

Find it online: http://recipes.swedishinarabic.net/sweet-potato-black-bean-tex-mex-salad-a-flavor-packed-nutritious-meal/