Bright, colorful, and packed with bold Southwestern flavor, this hearty sweet potato salad combines caramelized roasted sweet potatoes with black beans, sweet corn, crisp bell peppers, and toasted pepitas. Everything is tossed in a zesty lime-cumin dressing with a hint of smoked paprika, creating the perfect balance of sweet, smoky, and tangy. Delicious served chilled or at room temperature, it’s an ideal side dish for barbecues, potlucks, picnics, or as a satisfying vegetarian meal.
Southwestern Sweet Potato Salad
Ingredients
Salad
Lime-Cumin Dressing
Directions
Preparation
-
- Preheat oven to 425 degrees.
- Toss sweet potatoes with olive oil, salt, and pepper. Spread on sheet pans in a single layer.
- Roast 25–30 minutes, stirring once, until tender and lightly caramelized. Cool to room temperature.
- In a large bowl, combine roasted sweet potatoes, corn, black beans, bell pepper, green onions, cilantro, and pepitas.
- Whisk together lime juice, olive oil, honey, cumin, chili powder, smoked paprika, salt, and pepper.
- Pour dressing over salad and gently toss to coat.
- Refrigerate at least 30 minutes before serving to allow flavors to develop
