Description
A colourful and satisfying salad featuring roasted sweet potatoes, hearty black beans, cherry tomatoes, crisp cucumber, sweet corn, creamy avocado, and fresh cilantro, all tossed with a bright lime honey dressing.
Ingredients
For the Roasted Sweet Potatoes
2 large sweet potatoes (about 600 g), peeled and cut into bite-sized cubes
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Black Bean Salad
1 1/2 cups (250 g) cooked black beans, drained and rinsed
1 cup (150 g) cherry tomatoes, halved
1 cup (150 g) cucumber, diced
1/2 small red onion, finely diced
1/2 cup (75 g) sweet corn
1/2 avocado, diced
1/4 cup (15 g) fresh cilantro, chopped
2 tbsp pumpkin seeds, optional
For the Lime Honey Dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the cubed sweet potatoes on the prepared baking sheet and add the olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
3. Toss thoroughly until all the sweet potato pieces are evenly coated with the oil and seasonings.
4. Spread the sweet potatoes into a single layer, leaving some space between the pieces. Roast for 25–35 minutes, turning halfway through, until tender in the centre and golden around the edges.
5. Remove the roasted sweet potatoes from the oven and let them cool slightly.
6. Drain and rinse the black beans thoroughly under cool running water. Gently pat them dry with paper towels to remove excess moisture.
7. Add the black beans, halved cherry tomatoes, diced cucumber, finely diced red onion, sweet corn, diced avocado, and chopped cilantro to a large serving bowl.
8. In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lime juice, honey, Dijon mustard, ground cumin, salt, and black pepper until smooth and well combined.
9. Add the slightly cooled roasted sweet potatoes to the bowl with the black bean and vegetable mixture.
10. Pour the lime honey dressing evenly over the salad and gently toss everything together until lightly coated.
11. Take care not to mash the avocado as you mix.
12. Sprinkle additional fresh cilantro over the top and add the optional pumpkin seeds for extra crunch.
13. Add a little extra lime juice if desired and serve immediately, or refrigerate for 20–30 minutes if you prefer a cooler salad.
Notes
Spread the sweet potatoes in a single layer so they roast properly and develop golden edges. Dry the black beans thoroughly to prevent excess moisture from diluting the dressing. Gently fold the salad together to keep the avocado pieces intact. Use fresh lime juice for the brightest flavour. Add the dressing gradually and adjust the amount to your taste. Lightly toast the pumpkin seeds before adding them for extra fragrance and crunch. You can roast the sweet potatoes and prepare the dressing ahead of time. For the best texture, keep the dressing separate and add the avocado shortly before serving. Canned black beans work well; drain and rinse them thoroughly before using. Pinto beans, cannellini beans, or chickpeas can be substituted for black beans. Honey can be reduced or omitted, or replaced with a small amount of maple syrup. Crumbled feta makes a good optional addition. For the best texture, enjoy the salad within about 2 days when stored covered in the refrigerator. For a heartier meal, serve with grilled chicken, roasted vegetables, quinoa, or brown rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican