Sweet potato potato salad –Explore the delightful flavors of Southwestern cuisine with this vibrant and nutritious Southwestern Sweet Potato Salad. Perfect for a light lunch or as a side dish for your next gathering, this salad combines the wholesome goodness of sweet potatoes with a medley of fresh ingredients, making it a colorful addition to your table.
Southwestern Sweet Potato Salad
This dish is not only visually appealing but also packed with a variety of nutrients that promote health and well-being. Let’s dive into the ingredients and step-by-step instructions to create this scrumptious salad.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 medium red onion, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, turning halfway through for even cooking.
- Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly.
- In a large mixing bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, corn, avocado, and cilantro.
- Drizzle the lime juice over the salad and gently toss to combine, ensuring all ingredients are well mixed.
- Serve the salad immediately at room temperature, or refrigerate for about 30 minutes to let the flavors meld before serving.
This Southwestern Sweet Potato Salad is bound to impress your guests with its rich flavors and vibrant colors. Enjoy this dish at your next meal and savor the delightful harmony of fresh ingredients!