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Sweet Potato and Black Bean Mexican Salad

Sweet Potato and Black Bean Mexican Salad

Sweet Potato and Black Bean Mexican Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %



15 oz

black beans
1/2 cup

1 cup

fresh corn
1/4 cup

green onion

1 tablespoon

olive oil
1 cup

purple cabbage

romaine lettuce

salt and pepper

sweet potatoes



  1. Preheat oven to 400 degrees F.

  2. Place the chopped sweet potatoes on a large baking sheet.

  3. Drizzle with olive oil and toss. Season with salt and black pepper, to taste.

  4. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender.

  5. Remove from oven and set aside.

  6. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad.

  7. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.