This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!
To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!
I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.
Click here for southwestern sweet salad recipe!
3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)
1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. 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.
4. 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.
5. 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).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).