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Roasted Sweet Potato and Black Bean Salad with Chili Lime Vinaigrette: This zesty salad with loaded with fresh veggies, creamy avocado, and sweet roasted corn. It's gluten-free, vegan, and super healthy!

Roasted Sweet Potato and Black Bean Salad with Chili Lime Vinaigrette

Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 4 servings



  • 1 5-0unce container spring mix
  • 1 heaping cup roasted sweet potato chunks
  • ½ cup black beans drained and rinsed
  • ½ cup roasted corn fresh or frozen and thawed
  • 1 cup grape or cherry tomatoes halved
  • ¼ cup finely chopped red onion
  • 1 cup chopped seedless cucumber
  • 1 jalapeno thinly sliced (optional)
  • 1 avocado pitted and cut into chunks
  • 2 ounces tortilla chips crushed
  • Lime wedges for serving

Chili-Lime Vinaigrette

  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon honey
  • ¼ cup packed fresh cilantro leaves
  • ½ serrano chili seeds and ribs removed, finely chopped
  • ¼ cup grapeseed or canola oil
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • Freshly ground black pepper


  • In a large bowl, add salad ingredients, with the exception of the lime wedges, and toss to combine.
  • To make the chili-lime vinaigrette, add ingredients to the bowl of a food processor and pulse until smooth.
  • Drizzle vinaigrette over salad and toss to combine. Season salad with salt and pepper to taste and serve immediately.