Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Spread the sweet potatoes onto the lined baking sheet. Drizzle with olive oil. Sprinkle cumin and salt over the top. Toss with hands until potatoes are well coated. Bake for 25 to 30 minutes, or until potatoes are crisp on the outside and tender on the inside. Remove from oven and set aside to cool.
In a large bowl, combine the cooked sweet potato, greens, black beans, corn, avocado, red onion, cilantro and lime juice. Drizzle with the dressing and toss until combined. Serve immediately or store in the refrigerator until ready to serve.
If prepping the salad in advance, prep everything from sweet potato through lime juice, store in the refrigerator and then add the cilantro dressing just prior to serving.