Summer Black Bean Sweet Potato Salad


This salad can be served chilled or at room-temperature.  It gets even more delicious when it’s had time to sit!



  • 2 large sweet potatoes, peeled and cubed
  • 1 or 2 (15 oz) cans of black beans, rinsed and drained
  • 1 sweet bell pepper, seeded and diced
  • 1 medium red onion, diced
  • 3-4 green onions, chopped
  • 1 c. sweet corn, fresh or frozen
  • 2 Tbsp olive oil
  • 2 Tbsp mustard
  • 2 Tbsp maple syrup
  • 2 Tbsp lemon juice
  • 1/8 tsp cayenne pepper
  • Handful of cilantro, chopped (substitute parsley if you don’t care for cilantro)
  • ½ tsp salt
  • ½ tsp black pepper



  1. Place sweet potatoes on a baking sheet lined with parchment paper and bake at 425 degrees for 30 minutes.
  2. If using frozen corn, cook and drain.
  3. Mix olive oil, mustard, maple syrup, and cayenne pepper together in a small bowl.
  4. Combine baked sweet potatoes, black beans, bell pepper, onion, and corn in a large bowl.
  5. Stir in dressing and cilantro. Add salt and pepper to taste.

Serves: 4-6


Shared by Bonnie Ambrosi