Southwest Sweet Potato, Black Bean, Wild Rice Salad

Name: Southwest Sweet Potato, Black Bean, Wild Rice Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 -6 servings
Ingredients: 2 cups wild rice blend; 1 cup sweet potato; 1 cup black beans; 1 red bell pepper; 1/2 cup corn; 2 green onions; 2 tablespoons cilantro; 2 tablespoons pumpkin seeds; lime; 3 tablespoons lime juice; 1 1/2 tablespoons olive oil; 1 tablespoon honey; 1 teaspoon chili powder; 3/4 teaspoon cumin; kosher salt; black pepper

User Reviews

4.5

97 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings
4 -6 servings
Calories
315 kcal
Course
Salad
Cuisine
American

Southwest Sweet Potato, Black Bean, Wild Rice Salad

Lindsey Herring

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This hearty Southwest-inspired salad combines wild rice with roasted sweet potatoes, black beans, red bell pepper, corn, green onions, cilantro, and crunchy pumpkin seeds. Tossed in a tangy lime-based vinaigrette seasoned with chili powder and cumin, it delivers a blend of smoky, sweet, and earthy flavors with varied textures. It can be served chilled and works as a filling side dish or light main.

Description

The "Southwest Sweet Potato, Black Bean, Wild Rice Salad" features a blend of cooked wild rice, roasted sweet potatoes, canned black beans, bell pepper, corn, green onions, cilantro, and pumpkin seeds. These ingredients bring a mix of soft, tender, and crunchy textures along with sweet, savory, and fresh vegetable flavors.

The salad is dressed with a vinaigrette made from fresh lime juice and zest, olive oil, honey or maple syrup, chili powder, cumin, salt, and pepper. The citrusy lime and warming spices contribute a bright and slightly smoky profile, complementing the sweetness of the potatoes and corn. Tossing the salad and letting it chill enhances flavor melding.

This salad can be served as a side dish alongside grilled meats or enjoyed on its own for a filling, plant-forward meal. It is suitable for making ahead, with the flavors only improving after resting in the refrigerator.

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Ingredients

Servings

Salad

2 cups wild rice blend cooked
1 cup sweet potato diced, roasted
1 cup black beans rinsed and drained, canned
1 red bell pepper diced
1/2 cup corn fresh or frozen
2 green onions sliced thin
2 tablespoons cilantro chopped
2 tablespoons pumpkin seeds

Vinaigrette

lime zest
3 tablespoons lime juice fresh
1 1/2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 teaspoon chili powder
3/4 teaspoon cumin ground
kosher salt fresh ground, to taste
black pepper fresh ground, to taste

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Instructions

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Combine all of the ingredients for the vinaigrette in a jar with a lid and shake together until well combined.
In a large bowl combine all of the salad ingredients. Pour the vinaigrette over the salad and toss to combine. Taste for seasoning and adjust as needed. Cover and refrigerate until ready to serve.

Nutrition Information

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Calories 315kcal (16%) Carbohydrates 57g (19%) Protein 9g (18%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g (35%) Sodium 273mg (11%) Fiber 9g (36%) Sugar 10g (20%)