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Southwestern Sweet Potato Salad
This savory Southwestern Sweet Potato salad is loaded with roasted sweet yams, crunchy corn, black beans, and tossed in a light jalapeno dressing.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
Author:
Never Ending Journeys
Ingredients
6
cups
peeled sweet potato
Louisiana yams chunks (about 2 1/2 pounds)
Salt and pepper to taste
3
tablespoons
olive oil
divided
1/2
cup
chopped red bell pepper
1/2
cup
chopped red onion
2/3
cup
frozen corn
thawed
2/3
cup
black beans
drained and rinsed
1/4
cup
chopped cilantro
3
tablespoons
lime juice
1
teaspoon
minced garlic
1
tablespoon
jarred jalapeno slices
Instructions
Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.
On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.
Notes
Nutritional information per serving: Calories 113 Calories from fat 28% Fat 4g Saturated Fat 0g Cholesterol 0mg Sodium 99mg Carbohydrate 19g Dietary Fiber 3g Sugars 4g Protein 2g Dietary Exchanges: 1 1/2 starch, 1/2 fat.