Southwest Sweet Potato, Black Bean, Wild Rice Salad

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Southwest Sweet Potato, Black Bean, Wild Rice Salad is a colorful and flavorful salad full of sweet potatoes, black beans, wild rice, corn, cilantro and a wonderful chili lime dressing. Serve it as a side or main dish.

Southwest Sweet Potato, Black Bean, Wild Rice Salad in a white bowl with chili lime vinaigrette behind it.

This recipe and photos have been updated since their original post on 3/20/2017

One of my favorite types of grains to use in a salad is wild rice. I love the chewy texture and the bit of nutty flavor that it adds.

I think a lot of people use wild rice as more of a side dish that you eat on it’s own, or something you add to soup, like this chicken and wild rice soup. But it’s actually a great way to bulk up a salad and turn it into a main dish.

This Southwest Sweet Potato Black Bean Wild Rice Salad is a salad so loaded with texture and flavor that you’ll forget that it’s a salad at all. While it can absolutely be served as a side dish, it’s balanced enough to work as a vegetarian or vegan main dish salad.

ingredients used to make Southwest Sweet Potato, Black Bean, Wild Rice Salad on a sheet pan

Ingredients For Southwest Sweet Potato Black Bean Wild Rice Salad

wild rice blend
roasted sweet potato
black beans
red bell pepper
corn
green onions
cilantro
pumpkin seeds
lime
honey or maple syrup
chili powder and ground cumin

closeup photo of Southwest Sweet Potato, Black Bean, Wild Rice Salad.

How to Make Southwest Sweet Potato Black Bean Wild Rice Salad

To make this salad, start by cooking the wild rice. The rice will take about 45 minutes to cook so be sure to plan ahead. I actually prefer to cook the wild rice the day before to save time.

While the rice is cooking roast the sweet potato. Season the diced sweet potato with olive oil salt and pepper and spread it out onto a baking sheet. Depending on how large or small you dice the potato it will take about 17-20 minutes.

Southwest Sweet Potato, Black Bean, Wild Rice Salad topped with pepitas and green onions in a serving bowl.

Before combining all the ingredients for the salad you’ll want to let the wild rice and sweet potato cool. Again, doing this a day or two in advance will save you a lot of time on the day you plan to serve the salad.

Once the rice and sweet potato are cool, add them to a large bowl along with the green onions, pepper, corn, cilantro and toasted pepitas (pumpkin seeds). Combine the vinaigrette ingredients in a jar with a lid and shake until it’s well combined. Pour it over the salad, toss everything together and taste for seasoning before serving.

Southwest Sweet Potato, Black Bean, Wild Rice Salad with corn and cilantro in a bowl with a bowl of vinaigrette behind it.

Frequently Asked Questions

Can I substitute the wild rice with a different kind of rice?

Yes. Try using brown rice, white rice, or even a different type of whole grain such as farro. Farro has the same chewy texture as a wild rice blend. However, if you want this salad to be gluten-free, farro is not a gluten-free grain.

How long will the salad keep?

This salad holds up well in the refrigerator for up to four days.

How far in advance can I cook the wild rice?

The wild rice will keep in the fridge in an airtight container for up to a week. You can also freeze it for up to 6 months.

What’s the difference between wild rice and wild rice blend?

A wild rice blend, which is what I used in this salad, often includes other types of rice such as brown, red and black rice. Wild rice technically isn’t rice at all. It’s actually the grain of four different species of grass. When cooking either wild rice or a wild rice blend be sure to rinse it under cold water for a minute before adding it to your pot.

Southwest Sweet Potato, Black Bean, Wild Rice Salad with a wooden serving spoon scooping some up from the bowl.

More Wild Rice Salads

Sweet Potato Wild Rice and Arugula Salad

Winter Kale and Wild Rice Salad

Citrus and Wild Rice Salad

Chicken and Wild Rice Salad

Wheat Berry and Wild Rice Salad with Strawberries and Basil

Yield: 4-6 servings