Southwestern Sweet Potato Salad
Total Time
55 minutes
Prep Time
30 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- 2 Sweet Potatoes (peeled and cubed)
- 2 ears of corn (kernels removed)
- 1 ½ cup black beans (drained and rinsed (about half a large can)
- 1 large red bell pepper (finely chopped)
- ½ red onion (finely chopped)
- 2 tbsp freshly chopped cilantro
- Olive oil
- Juice of 1 lime
- 1 tbsp olive oil
- 1 ½ tsp honey or agave syrup
- 1 tsp hot sauce (such as Cholula, or more if you’re feeling wild)
- Salt to taste
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Preparation
Step 1
Pre-heat your oven to 400 degrees. Peel the sweet potatoes, and chop them into one inch cubes. Place them in a roasting pan (or on a baking sheet), drizzle with olive oil and a pinch of salt and toss to coat. Roast sweet potatoes for approximately 25 minutes or until very tender, turning twice.
Step 2
Cut the corn kernels off the cobs. Heat a bit of olive oil in a pan and add the corn kernels with a pinch of salt. Saute until the corn is cooked through, about five minutes. I like to let mine brown a little bit.
Step 3
Pour the black beans into a strainer and rinse them well with water (sometimes they have a weird aluminum taste from the can…gross).
Step 4
Chop the red bell pepper and onion into a medium dice.
Step 5
In a large bowl combine the sweet potatoes, corn, black beans, onion, and pepper.
Step 6
In a small bowl, whisk together all of the ingredients for the dressing.
Step 7
Dress your salad. I like to refrigerate this for at least 20 minutes, but it can also be served at room temperature. Add the fresh chopped cilantro just before serving.
Step 8
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