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Sweet Potato and Black Bean Salad

This super-easy, plant-powered sweet potato salad is dressed with an unbeatable combination of fresh salsa, chopped cilantro, and olive oil.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
332 calories per serving


> 1 (16 oz) pkg sweet potato chunks
> 1 cup fresh or frozen corn
> 1 (15.5 oz) can low-sodium black beans, drained and rinsed
> 1- 2 jalapeno, finely chopped
> 1 cup store-bought fresh salsa
> 1/2 cup chopped cilantro leaves
> 1/4 cup olive oil


Bring a medium pot of salted water to a boil on high. Cut the potato chunks into even pieces, if needed. Cook potatoes 6–8 min., until just fork-tender. During the last 2 min. of cooking, stir in the corn. Drain well.
In a large bowl, combine the beans, jalapeños, salsa, cilantro, and oil. Season with salt and pepper. Add cooked potatoes and corn and gently toss to combine. Serve immediately or refrigerate until needed.

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