Southwestern Grilled Sweet Potato Salad
Grilled sweet potato salad with black beans, sweet corn, red pepper, avocado, cilantro, and lime. This fresh and healthy potato salad is always a hit at summer BBQ's!
Ingredients
- 4 sweet potato peeled and cut into 3/4 inch slices, medium
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 sweet corn husked, ear
- 15 ounces black beans rinsed and drained
- 1 red pepper diced
- 2 green onion chopped
- 1/2 cup cilantro chopped
- 2 avocado pit and skin removed, chopped
- lime juice juice of 2 limes
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.
- Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.
Notes
- The salad will keep in the refrigerator for 2 days.
- The salad will keep in the refrigerator for 2 days.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 90mg | 4% |
| Potassium | 1144mg | 24% |
| Fiber | 16g | 64% |
| Sugar | 8g | 16% |
| Vitamin A | 22224IU | 444% |
| Vitamin C | 37mg | 41% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.