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Southwestern Sweet Potato Salad

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: avocado salad recipe, cinnamon sweet potato recipe, southwestern recipe, sweet potato salad recipe
Servings: 6
Calories: 289kcal


  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • teaspoon chile lime seasoning blend (I found this at Trader Joe's - see note below)
  • 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


Serving: 1g | Calories: 289kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 452mg | Potassium: 515mg | Fiber: 5g | Sugar: 16g | Vitamin A: 16850IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 1mg