Go Back Email Link
+ servings

Southwestern Sweet Potato Salad

Author - Serena Wolf
Prep Time: 30 minutes
Cook Time: 25 minutes
Yields: 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

For the Spicy Lime Dressing:

  • 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


  • 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.
  • 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.
  • Pour the black beans into a strainer and rinse them well with water (sometimes they have a weird aluminum taste from the can…gross).
  • Chop the red bell pepper and onion into a medium dice.
  • In a large bowl combine the sweet potatoes, corn, black beans, onion, and pepper.
  • In a small bowl, whisk together all of the ingredients for the dressing.
  • 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.