This Southwestern Sweet Potato Salad is loaded with roasted chile lime sweet potatoes, black beans, corn, cilantro, and tossed in a light honey lime dressing. It’s perfect for picnics, barbecues and sweet potato lovers everywhere!
Summer is in full swing and I’m lovin’ it! Even though the weather is hot and sticky, I’ll take this heat over the cold any day of the year. After all, that’s what air conditioners were invented for, right?
Which brings me to an interesting question, or really just a thought to ponder. Would you rather be cold? You know, it’s freezing outside and you’re cold, but you can bundle up in anything and everything to help get you warm. Or, would you rather be hot? There’s only so much you can take off to make you cool!
I would much rather be hot than be cold. Yep, you can definitely wear all the layers when you’re cold, and like I said, can’t really remove much if you’re hot. But still…I’m always cold (even in 95 degree weather), so I’d rather be toasty, even if it means being sweaty and uncomfortable.
Ok, now that I’ve gotten completely off topic, let’s talk about salads today! You must know by now that I could eat salad just about every day. And sometimes I do! But, especially when the weather gets warm, I crave salads that are lighter and filled with fresh fruits or veggies.
But, one type of salad that I do not like are potato salads. There’s just something about that creamy, miracle whippy, vinegary taste that doesn’t sit well with me at all. And although summer is salad season, it’s also potato salad season, which just isn’t for me.
And that’s why I made my own, not miracle whippy or vinegar based potato salad. If you’re not a fan of those either, then you’ll love this one, friends!
This Southwestern Sweet Potato Salad is loaded with roasted chile lime sweet potatoes, black beans, corn, cilantro, and tossed in a light honey lime dressing. It’s perfect for picnics, barbecues and sweet potato lovers everywhere! If you’re a roasted sweet potato lover like I am, then this salad was made for you.
It’s not like your typical potato salad, and packs a punch of flavor with just a few simple ingredients. I lightly adapted this recipe from an older Taste of the South summer magazine that I had stashed away. As soon as I came across this dish, I knew it was a winner.
If parties, picnics, barbecues or get-togethers are headed your way, wow everyone with this simple Southwestern Sweet Potato Salad!
Ingredients in Sweet Potato Salad
The sweet potatoes are roasted with a touch of salt, pepper, and a chile lime seasoning blend that I found from Trader Joe’s. It gives these potatoes a light chile flavor, with just a hint of lime. It’s not overpowering and makes these sweet potatoes roast up with wonderful flavor.
Along with the sweet potatoes, the black beans, corn, and green and red peppers give this salad that southwestern flare and crunch that pairs perfectly with the sweet potatoes.
Now let’s talk about that sweet potato black bean salad dressing! It’s made with just three ingredients: olive oil, honey and lime juice and is light, slightly sweet and oh-so delicious. I think this might just be my go-to dressing for everything this summer!
How to Make Sweet Potato Salad
Did I mention how easy this sweet potato potato salad is to make? So easy, friends!
You simply roasted some cubed sweet potatoes coated in olive oil, salt, pepper and seasoning until cripsy on the outside and tender on the inside. While those ‘taters are cooking, add your veggies to a bowl, pour in the dressing ingredients and then toss in the sweet potatoes once cooked. And that’s it!
This roasted sweet potato salad can be eaten either hot or cold, but I personally prefer it cold. Pop it into the refrigerator and then your easy-peasy and delicious salad is ready to go.
Can I Prep Southwest Potato Salad in Advance?
Absolutely! You can prep this sweet potato black bean salad up to 24 hours before you plan on serving it. It’s delicious hot or cold!
Do I Need to Peel Sweet Potatoes?
I personally prefer peeling the sweet potatoes in this sweet potato potato salad as the skin doesn’t hold up well against the dressing.
Tips for Making Southwest Potato Salad
- If you don’t have a Trader Joe’s near you to find the chile lime seasoning blend, a touch of chili powder or red pepper flakes would work well, too.
- I recommend using fresh or frozen corn in this recipe. If using fresh, you can cut it right off the cob. No need to cook first!
- Be sure to drain and rinse the black beans before adding them to the roasted sweet potato salad.
Looking for more salad recipes? I’ve got you covered!
- Italian Chicken Salad
- Cherry Balsamic Pasta Salad
- Shaved Asparagus Pesto Salad
- Chicken Caesar Pasta Salad
- Creamy Pea Salad
Southwestern Sweet Potato Salad
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1½ teaspoon chile lime seasoning blend (I found this at Trader Joe's - see note below)
- 1½ pounds sweet potatoes , peeled and cubed (about 4 medium potatoes)
- 1 cup fresh or frozen corn
- 1 15 ounce can black beans , drained and rinsed
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- ¼ cup chopped fresh cilantro
Honey lime dressing
- 3 tablespoons olive oil
- Juice of one lime
- 3 tablespoons honey
- Preheat oven to 400F. Lightly coat a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.
- In a medium bowl, combine the olive oil, salt, pepper, and chile lime seasoning. Add diced potatoes and corn and toss to coat.
- Spread potatoes and corn in an even layer onto prepared pan.
- Bake for 32-35 minutes, or until lightly browned and crispy.
- While sweet potatoes are roasting, add black beans, red and green peppers, and cilantro to a large bowl. Add olive oil, lime juice, and honey. Stir to combine.
- Once sweet potatoes are roasted, add to large bowl and toss to coat. Adjust seasonings, if needed, and top with additional fresh cilantro, if desired.
- Refrigerate for at least 1 hour, or until ready to serve.
- I found Chile Lime Seasoning Blend at Trader Joe's grocery store. If you don't have a Trader Joe's near you or don't want to use that specific blend, you can use about 1/2 teaspoon of chile powder or red pepper flakes in place of it, depending on your tastes. **Please note that I have not tried this method and have only used the Trader Joe's blend**
- Salad can be eaten hot or cold.
- Lightly adapted from Taste of the South Potluck Edition - 2016