Celiac.com 04/01/2026 - This high-fiber, high-protein mixed bean salad with roasted squash and sweet potatoes is a versatile gluten-free dish that works as a salad, side, snack, or even a dip. Bright, wholesome ingredients come together easily for a colorful, satisfying recipe that’s as flexible as it is nutritious.
Ingredients
For the Roasted Sweet Potatoes and Squash:
- 1 medium sweet potato, cubed
- 1 cup acorn or butternut squash, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- Salt and pepper, to taste
For the Creamy Avocado Lime Dressing:
- 1 ripe avocado, pitted and peeled
- Zest and juice of 1 lime
- ¼ teaspoon salt
- 1 teaspoon maple syrup or agave
- 1 tablespoon finely minced jalapeño (optional)
- 2 tablespoons warm water (to thin)
For the Mixed Bean Salad Base:
- 1 can mixed beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 large shallot or ½ medium red onion, finely minced
- ¼–½ cup fresh parsley or cilantro, finely chopped
- 1½–2 teaspoons seasoning (such as Tajin or chili powder)
- ½ teaspoon ground cumin
- ¼ teaspoon salt (or to taste)
- Pepper, to taste
Instructions
Roast the Sweet Potatoes and Squash
- Preheat the oven to 375°F.
- On a baking sheet, toss the cubed sweet potatoes and squash with olive oil, chili powder, salt, and pepper.
- Roast the squash for about 15–18 minutes and the sweet potatoes for about 18–24 minutes, until tender but not mushy. Allow to cool.
Prepare the Avocado Lime Dressing
- In a bowl, mash the avocado with lime zest, lime juice, salt, maple syrup, and jalapeño.
- Add warm water a little at a time, stirring until the dressing reaches a creamy, pourable consistency.
Assemble the Salad
- In a large mixing bowl, combine the roasted squash and sweet potatoes with the rinsed beans, corn, minced onion or shallot, and chopped parsley or cilantro.
- Sprinkle in the seasoning, cumin, salt, and pepper.
- Pour the avocado lime dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning if needed.
Serving Suggestions
Serve this hearty salad on its own, or pair it with gluten-free crackers, greens, or grain bowls for a complete meal. It also works beautifully as a colorful side dish for barbecues, picnics, or meal prep lunches.
Recipe Notes
- This salad is flexible — you can swap mixed beans for black beans, white beans, or chickpeas depending on what you have on hand.
- Different squash varieties such as pumpkin or kabocha also work well.
- Adjust the jalapeño to make the dressing mild or spicy.
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