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SOUTHWEST SWEET POTATO SALAD {with Honey Lime Vinaigrette}

Sweet potatoes, black beans, and avocado make a power-packed salad for any season! Drizzled with a honey lime vinaigrette for a little tartness, this sweet potato salad will make your taste buds dance!

bowl of potato salad

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

The combination of sweet potato, black beans, crunchy pumpkin seeds, and juicy pomegranate seeds makes a wonderful side dish recipe for potlucks or even dinner. It would make a great vegetarian lunch too!

I haven’t been the gym for 3 weeks and with a kitchen that was in the process of being renovated, I haven’t been eating that healthy either. I think a few cocktails snuck in there too…

The combination of sweet potatoes, black beans, crunchy pumpkin seeds, and juicy pomegranate seeds makes a wonderful side dish recipe for potlucks or even dinner. It would make a great vegetarian lunch too!

Now that the kitchen is done (yes, I will post pictures next week in a post) I need to get back into eating better.  And I get to start using my new kitchen!!  It turned out so great that I just might move my bed in there.

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bowl of potato salad

Being a food blogger doesn’t always mean that you know what to make for any given meal. I often find myself looking at other blogger’s Instagram feeds for inspiration.  

I can come up with ideas all day long in my head but something that someone else makes always seems better.

While looking at my friend Michelle’s blog the other day I stumbled across this salad that I made as part of her creative team.

It also happened to be something I was in the mood for. A sweet potato convert like me goes crazy for a salad like this. I thought I might share it with my readers too as you might not have had the chance to see it.

The combination of sweet potatoes, black beans, crunchy pumpkin seeds, and juicy pomegranate seeds makes a wonderful side dish recipe for potlucks or even dinner. It would make a great vegetarian lunch too!

Southwest Sweet Potato Salad with Honey Lime Vinaigrette Recipe for a new side dish for the BBQ | Take Two Tapas | #Southwest #PotatoSalad #SweetPotatoRecipe #SideDish #SummerBBQ #SummerRecipe #BBQSideDish #BBQrecipe

I still like my sweet potatoes with a little spice and not filled with cinnamon honey butter. A quick sprinkle of cayenne pepper is what I like to dress mine in.

To get the sweet potatoes that perfect potato salad texture, I roasted them in the oven. No boiling here!

*tip* If you cover your pan in foil when you roast the sweet potatoes you might not have to wash any dishes 🙂

I threw a poblano pepper and some red onion on the tray too so when it roasts it will pick up some of those flavors. This technique gives the salad more depth.

Once the sweet potatoes are roasted, I let them cool and then toss in some extra love. Love in the form of avocado and black beans. Not only does it add love, but protein and richness.

To top off the sweet potato salad, some texture. Crunchy, toasted pumpkin seeds (pepitas), and tart pomegranate seeds are great compliments to the other ingredients.

Southwest Sweet Potato Salad with Honey Lime Vinaigrette is a new twist on a traditional potato salad Recipe | Take Two Tapas | #Southwest #PotatoSalad #SweetPotatoRecipe #SideDish #SummerBBQ #SummerRecipe #BBQSideDish #BBQrecipe

Look at all those goodies in there!

Now let’s have a talk about mayonnaise. I know that it has its place in the culinary world.

On a BLT, a fried egg sandwich, in tuna salad, and the outside of a grilled cheese sandwich to name a few, but it has no place in this salad.

Please don’t throw out there the whole “potato salad has mayo” nonsense.

This is an elevated potato salad and doesn’t need any help from the mayo to make it complete.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

Move over traditional potato salad here comes my Southwest Sweet Potato Salad with Honey Lime Vinaigrette Recipe | Take Two Tapas | #Southwest #PotatoSalad #SweetPotatoRecipe #SideDish #SummerBBQ #SummerRecipe #BBQSideDish #BBQrecipe

This salad is complete in my mind but if you need something to “dress” it with, let’s head in a Southwest direction. A honey lime vinaigrette with some cumin and cilantro will do the trick.  

Fresh lime juice is the way to go with the vinaigrette so please use it if you have it.

You can always toss the squeezed lime wedges in your cocktail that you are enjoying at the party. Or at lunch 🙂

Now we have a sweet potato salad worthy of a main dish. Think of how great this would be with some grilled shrimp, some cheese, or chicken!!!!

The combination of sweet potatoes, black beans, crunchy pumpkin seeds, and juicy pomegranate seeds makes a wonderful side dish recipe for potlucks or even dinner on the grill.

It would make a great vegetarian lunch too! This Southwest Sweet Potato Salad can be made a few days ahead of time, just keep the dressing separate until ready to serve.


Overhead of Sweet potatoes, black beans, and avocado in a white bowl

Southwest Sweet Potato Salad

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Sweet potatoes and black beans make a power-packed salad for any season! Topped with a vinaigrette, this sweet potato salad makes your taste buds dance!


For the salad:

  • 3 medium sweet potatoes  (peeled, diced small - appx 6 cups)
  • 1 poblano pepper (seeded, chopped)
  • 1/2 cup red onion (diced)
  • 2 tablespoons olive oil
  • one 15oz can black beans (drained, rinsed)
  • 2 tablespoons fresh cilantro (chopped)
  • 1 avocado (peeled, diced)
  • 1/4 cup pumpkin seeds (toasted)
  • 1/2 cup pomegranate seeds (arils)

For the Vinaigrette:

  • 3 tablespoons fresh lime juice (3 limes)
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin


  1. Preheat oven to 375F.
  2. Toss the red onion, sweet potatoes, and poblano in the olive oil.
  3. Spread on a foil-lined baking sheet.
  4. Roast the sweet potato, red onion, and poblano pepper in the oven at 375 for 30 minutes or until fork tender.
  5. Remove from oven to cool, about 15 minutes.
  6. While the potatoes are cooling, make your vinaigrette.
  7. In a separate bowl, mix together the lime juice, honey, olive oil, cumin, salt, and pepper.
  8. Stir to combine.
  9. Reserve for later.
  10. After the potatoes, onion, and poblano have cooled, add them to a large bowl and add black beans, avocado, cilantro, pomegranate seeds, cilantro, and pumpkin seeds.
  11. Toss to combine but be careful since the potatoes are soft.
  12. Pour over the vinaigrette and toss lightly to coat.
  13. Serve chilled or room temperature.
  14. Enjoy!!


*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 356mgCarbohydrates: 28gFiber: 8gSugar: 8gProtein: 5g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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Monday 20th of August 2018

This looks so good. Using sweet potatoes instead of white potatoes is new and inventive. Can't wait to try this healthier version of potato salad.

Miz Helen

Tuesday 7th of March 2017

We love Sweet Potatoes and we would just love this salad, I am pinning this one! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon! Miz Helen

Of Goats and Greens

Friday 3rd of March 2017

Looks great and colorful. I will consider bringing this to a pot luck in the real near future!

Friday 10th of March 2017

I love that it is make ahead!

Kimm at Reinvented

Friday 3rd of March 2017

That looks great. I love the idea of making it with some grilled shrimp! Thanks for sharing at Funtastic Friday!

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