Vibrant Sweet Potato and Black Bean Salad: A Perfect Balance of Flavor and Nutrition

Looking for a colorful, nutritious salad that packs a punch of flavor? My Sweet Potato and Black Bean Salad checks all the boxes. It’s a satisfying dish that blends hearty ingredients with zesty spices to create a vibrant and wholesome meal or side dish.

This salad starts with roasted sweet potatoes, bringing a subtle sweetness that pairs beautifully with the earthy, nutty flavor of cooked quinoa. The combination of black beans and sweet corn adds texture and a mild, creamy flavor, while diced red onion adds just the right amount of sharpness to balance the dish.

But the magic really happens with the dressing. A blend of olive oil, fresh lime juice, and spices like Tajín, cumin, and coriander creates a tangy and slightly smoky dressing that ties the salad together. The hot smoked paprika adds just a hint of heat, while garlic, salt, and pepper round out the flavors, making every bite deliciously complex.

What I love about this salad is its versatility. Whether you’re serving it as a hearty side at a BBQ or enjoying it as a light lunch, it’s packed with protein, fiber, and vibrant colors that make it as nutritious as it is beautiful. Plus, after a quick hour in the fridge, the flavors meld together, making it even more irresistible.

If you’re looking for a healthy, flavorful, and easy-to-make dish, this Sweet Potato and Black Bean Salad is sure to become a favorite!

A very generous thank you to CPMA for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you. We love the Half Your Plate program because it aims to educate Canadians of all ages about the importance of fresh produce consumption and encourages them to fill half their plates with fruits and vegetables to improve their health.  As always, all recipes and opinions remain our own.  Visit the Half Your Plate website for more information!

Roasted Sweet Potato and Quinoa Salad

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• Author: The Kilted Chef
• Total Time: 105 minutes
• Yield: Serves 4

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Ingredients

Units USM Scale 1x2x3x

• 2 cups roasted sweet potatoes, cubed ( See notes for cooking instructions)
• 2 cups cooked quinoa( See notes for cooking instructions)
• 1 15 ounce can black beans, rinsed and drained
• 1 15 ounce can sweet corn kernels, drained
• 1/2 cup diced red onion

DRESSING

• 4 tbsp olive oil
• 3 tbsp lime juice
• 1 tsp minced garlic
• 1/2 tsp Tajin seasoning
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp hot smoked paprika
• 1/4 tsp salt
• 1/4 tsp pepper

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Instructions

1. Place the roasted sweet potatoes, quinoa, black beans corn and red onion into a large bowl, toss to combine and set aside.
2. Prepare the dressing by placing all of the ingredients into a mason jar and shake well to combine.
3. Pour the dressing over the salad, mix to combine and refrigerate for 1 hour to allow the flavors to meld.

Notes

To roast 2 cups of sweet potatoes, follow these simple steps:

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the sweet potatoes into roughly 1/2-inch pieces.
3. Toss the sweet potatoes in a bowl with 1 tablespoon of olive oil, and season with salt and pepper to taste.
4. Spread the cubes evenly on a baking sheet lined with parchment paper, making sure they are in a single layer for even roasting.
5. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are golden brown and tender when pierced with a fork.
6. Remove from the oven and let cool slightly before using in your salad or recipe.

To cook 2 cups of quinoa, follow these steps:

1. Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness from the natural coating (saponin).
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water (or vegetable broth for added flavor).
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer for about 15 minutes, or until all the liquid is absorbed.
5. Remove from heat and let it sit, covered, for 5 minutes to steam.
6. Fluff the quinoa with a fork, and it’s ready to use.

This will yield approximately 2 cups of cooked quinoa, perfect for your salad!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: salads, vegetables, recipes