Sweet Potato Black Bean Salad

Sweet Potato Black Bean Salad

Sweet Potato Black Bean Salad is delicious as a main dish or a side. It's easy to make and perfect for lunches or potlucks. And this salad is healthy, vegan, gluten-free, and oil-free. Bake the sweet potatoes in advance and this salad comes together in minutes!
5 from 3 votes
Course: Salad
Cuisine: Fusion
Keyword: Sweet Potato Black Bean Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 172kcal
Author: Amy Katz


  • 1 pound sweet potatoes, baked and cooled (about 2 large) See Recipe Notes
  • 1 can black beans, (15 ounces) rinsed and drained (1 1/2 cups)
  • 1 avocado, diced
  • 2 green onions, sliced
  • 1/2 cup fresh cilantro, chopped
  • 2 Tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • salt, to taste
  • pepper, to taste


  • Remove and discard the skin from the cooked sweet potatoes. Cut the sweet potatoes into bite size chunks.
  • Combine the sweet potatoes with the rest of the ingredients in a bowl and gently toss to combine.
  • Chill until ready to serve.


To bake the sweet potatoes, pierce each one a few times with a fork. Place them on a baking sheet lined with parchment paper. Bake at 400 degrees F for 45 minutes, or until tender when pierced with a fork. Do not overbake.


Calories: 172kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Sodium: 318mg | Potassium: 608mg | Fiber: 8g | Sugar: 3g | Vitamin A: 10915IU | Vitamin C: 9.7mg | Calcium: 52mg | Iron: 2.1mg

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