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Sweet Potato and Black Bean Salad

Rated as 4.7 out of 5 Stars

"This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime and is a great side to any Mexican meal."
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1 h servings 328
Original recipe yields 6 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Put sweet potato and red onion in a large bowl. Drizzle 2 tablespoons olive oil over the sweet potato mixture and toss to coat vegetables in oil; spread onto a baking sheet.
  3. Bake in preheated oven, turning occasionally, until browned on the edges, 30 to 40 minutes. Let roasted vegetables cool to room temperature.
  4. Puree jalapeno peppers, garlic, lime juice, and remaining olive oil in a blender or food processor until smooth.
  5. Transfer cooled roasted vegetables to a large bowl; add black beans and green bell pepper. Pour pureed jalapeno pepper mixture over the vegetable mixture and toss to coat; season with salt and pepper. Garnish salad with cilantro.


  • Cook's Note:
  • The red onion is really just for color; a standard white onion will do, just as adding a red or yellow bell pepper will add some color.

Nutrition Facts

Per Serving: 328 calories; 9.4 55.5 7.9 0 767 Full nutrition

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Read all reviews 18
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This was delicious! I made it per the recipe with no changes except I didn't garnish with cilantro. So many flavors! This is a keeper :-)

Make something very similar to this, however I add a cup of sweet corn and one avocado mixed in at the end.

I used canned chilies instead of jalapenos because that's what I had and I'm scared of jalapenos anyway. I had to leave out the garlic because I live with a vampire. This is good. I will prob...

Great recipe that received lots of comments when we brought it over to a potluck dinner-definitely no leftovers! The only change we made was to use a yellow bell pepper instead of green just due...

I overlooked the food processor instructions and just mixed it. The flavors are awesome. And it's just nice to look at! I garnished it with a few slices of lime. Good hot or warm.

Yummy. I used scallions instead of red onion, a red bell pepper instead of green, and roasted one ear's worth of fresh corn kernels with the sweet potatoes. So pretty - orange, yellow, red, gr...

This was tasty! I served it as the main dish for dinner, along with a kale salad. It definitely benefits from the lime, and I might have even liked it with the juice of 3 limes! It would be h...

This recipe is delicious. I used sweet onions instead of red and it’s great warm or cold to me. It was easy to make too. I went by the amounts for 6 servings and this lasted a whole week for lun...

This is really good and I've made it many times. I find that a splash of rice vinegar improves the flavour (white wine vinegar would work too), and I usually add a chopped avocado and mix in coo...