Southwestern Sweet Potato Salad

We are hosting yet another little get-together with dinner and games. I like to make whatever I can ahead of time so I am not so rushed on the day of our gatherings. One of the dishes I made early was a Southwestern sweet potato salad.

Southwestern Sweet Potato Salad

This brightly colored salad is delicious and packed with all kinds of goodness.

Preheat the oven to 400*F or 200*C.

4 medium sweet potatoes or yams, peeled and cubed

1 red onion, diced

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1 can black beans, drained and rinsed

1-2 tsp garlic

1 jalapeno, diced fine

salt & pepper to taste

1/2 cup olive oil + more for roasting

2 TBSP lime juice

2 TBSP honey ginger balsamic vinegar, optional

1/2-3/4 cup chopped cilantro

dash of cayenne pepper

dash of chili powder

Combine the peppers, onion, garlic and sweet potatoes with salt, pepper and some of the olive oil, mixing thoroughly. Spread them in a single layer on a baking sheet and bake for about 30-40 minutes, or until the sweet potatoes are soft and tender. Turn after about 20 minutes of cooking.

Place the remaining olive oil, vinegar, lime juice, cayenne pepper and chili powder in a food processor and blend until everything is well mixed. Set aside.

When the sweet potatoes and vegetables are ready, put them into a large bowl, and add the black beans and cilantro. Add the dressing and toss together well.

You can serve this colorful salad warm or at room temperature and store in the refrigerator until later if need be. Either way, I promise you are going to love it. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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