Southwestern Sweet Potato Salad Recipe
User Reviews
5
Southwestern Sweet Potato Salad Recipe
Description
The Southwestern Sweet Potato Salad Recipe features diced sweet potatoes roasted until crisp-tender and lightly browned. The roasted potatoes form the salad's base, providing a tender texture with caramelized edges. Combined with warmed sweet corn kernels, black beans, a mixture of diced green, yellow, red, and orange bell peppers, and fresh cilantro, the salad has a balance of sweetness and brightness.
A drizzle of olive oil, seasoned salt, black pepper, and fresh lime juice complement the ingredients while roasted red pepper or chipotle ranch dressing lends a mild smoky-and-spicy tone. The salad can be served immediately while still warm or chilled, accommodating different temperature preferences.
Its combination of hearty roasted vegetables and fresh, tangy flavors makes this salad suitable as a side dish for grilled meats or a stand-alone light meal. The presence of beans and corn add fiber and texture contrasts, while the lime and cilantro emphasize the Southwestern character.
Ingredients
- 3 cups sweet potatoes diced; about 3 medium-large peeled or pre-cut sweet potatoes
- 2-3 tbsp olive oil
- 1/2 tsp salt
- 3/4 tsp black pepper ground
- 1 1/2 cups sweet corn frozen, heated until warm; quantity unspecified cups
- 1 (15oz) can black beans drained
- 1 1/2 cups bell peppers diced; used green, yellow, red, and orange
- 1/2 cup cilantro plus more for garnish, fresh, chopped
- 1 tsp seasoned salt or to taste
- 1 tbsp lime juice fresh
- 3-4 tbsp roasted red pepper dressing or chipotle ranch, southwestern flavored dressing, etc
Instructions
- Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
- Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
- Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
- Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
- Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
- Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 676mg | 28% |
| Potassium | 386mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 10700IU | 214% |
| Vitamin C | 52.1mg | 58% |
| Calcium | 23mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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