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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!

Southwestern Sweet Potato Salad

Print Recipe
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.
Course Salad, Side Dish
Cuisine American
Keyword avocado salad recipe, cinnamon sweet potato recipe, southwestern recipe, sweet potato salad recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 289
Author Gayle

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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

Nutrition

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