Southwestern Sweet Potato Salad - Holly Clegg

Sensational! This combination of roasted sweet yams, crunchy corn, black beans in a light jalapeno dressing — an explosion of flavors and colors.

Makes 12 (1/2-cup) servings


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


1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.

2. 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.

3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.

4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.

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