Southwestern Sweet Potato Salad
This easy Southwestern Sweet Potato Salad is full of bright, bold flavors and cozy roasted sweet potatoes that’ll keep you coming back for more. It’s got all the Tex-Mex goodness—corn, black beans, red pepper, cilantro, and a zippy lime dressing that ties everything together. Whether you serve it warm or chill it for later, it makes a tasty and healthy salad that’s perfect for meal prep, picnics, or potlucks.
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I first made this when I had some extra sweet potatoes and half a can of black beans staring at me from the fridge. I tossed them together with some corn, lime juice, and spices, and boom—this easy southwestern sweet potato salad with black beans quickly became a regular at my dinner table. It’s hearty, satisfying, and somehow still feels light. Best part? It holds up great in the fridge for a few days, which means you can have a healthy lunch ready without fuss.
What is Southwestern Sweet Potato Salad?
Southwestern sweet potato salad is a hearty and flavorful salad made with roasted sweet potatoes, black beans, corn, red peppers, and cilantro, all tossed in a tangy lime dressing. It’s inspired by Tex-Mex flavors and works perfectly as a side dish or light vegetarian meal. You can enjoy it warm right after roasting the sweet potatoes or chill it for a refreshing make-ahead option.
RELATED: Ready to shake up your salad routine? This creamy Easy Homemade Southwestern Salad Dressing brings all the bold flavors you crave—zesty lime, smoky spices, and just the right amount of heat.
What makes Southwestern Sweet Potato Salad healthy?
This salad is naturally gluten-free, packed with fiber and plant-based protein from black beans, and loaded with nutrients from sweet potatoes and veggies. The dressing uses heart-healthy olive oil and fresh lime juice, skipping the heavy mayo you find in traditional potato salads. If you’re looking for a healthy southwestern sweet potato salad recipe that actually fills you up, this one checks all the boxes.
Easy Southwestern Sweet Potato Salad Ingredients
For the salad
- 2 large sweet potatoes, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
For the dressing
- 3 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Why you’ll love this simple Southwestern Sweet Potato Salad recipe
- Flavor-packed: A combo of cumin, chili powder, lime juice, garlic, and cilantro gives it serious Tex-Mex flavor.
- It’s easy to prep: Roast the sweet potatoes, toss everything in a bowl, drizzle the dressing, and done!
- Works hot or cold: Serve it warm for dinner or pack it chilled for a grab-and-go lunch.
- Meal prep-friendly: This make-ahead southwestern sweet potato salad stores beautifully for a few days.
Step-by-step instructions for making Southwestern Sweet Potato Salad recipe
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet.
- Roast for 20–25 minutes, flipping once, until the edges start to brown and they’re fork-tender.
- While the sweet potatoes are roasting, whisk together the dressing: olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper.
- In a large mixing bowl, combine the black beans, corn, bell pepper, red onion, and cilantro.
- Once the sweet potatoes are done, add them to the bowl.
- Pour the dressing over everything and toss gently to combine.
- Serve warm, at room temperature, or pop it in the fridge and enjoy it chilled later.
Make this sweet potato salad with corn and black beans, then check out my Sweet Potato and Chickpea Salad with Creamy Tahini Dressing Recipe and more of my sweet potato salad ideas.
Frequently asked questions about this Southwestern Sweet Potato Salad recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this salad ahead of time?
Yes! This is a great make-ahead southwestern sweet potato salad for potlucks, lunches, or busy weeknights. The flavors get even better after it sits.
Is it good cold?
Absolutely. It’s just as tasty cold as it is warm, which makes it perfect for meal prepping.
Can I use canned corn?
Yes—fresh, frozen, or canned all work. Just drain and rinse canned corn before adding it.
How can I make it spicier?
Add a chopped jalapeño, a pinch of cayenne, or a splash of hot sauce to the dressing.
Can I add avocado?
For sure! Dice it and add just before serving so it stays fresh.
How to store leftovers of this salad
Store leftover southwestern sweet potato salad in an airtight container in the fridge for up to 4 days. If you’ve added avocado, it’s best to eat it sooner rather than later. This salad doesn’t freeze well, but luckily, it disappears fast.
This healthy southwestern sweet potato salad recipe is a fun, colorful dish that’s great for feeding a crowd or keeping your weekly lunches exciting. It’s easy to prep, packed with bold flavor, and loaded with wholesome ingredients. Whether you’re bringing it to a BBQ or making it part of your weekly meal rotation, this one’s a keeper.
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Southwestern Sweet Potato Salad Recipe
Ingredients
For the salad
- 2 large sweet potatoes (peeled and cut into ½-inch cubes)
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper (to taste)
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ red bell pepper (diced)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh cilantro (chopped)
For the Dressing:
- 3 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly browned.2 large sweet potatoes, 1 tablespoon olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, Salt and pepper
- In a small bowl, whisk together olive oil, lime juice, honey, mustard, garlic, salt, and pepper.3 tablespoons olive oil, Juice of 2 limes, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 clove garlic, Salt and pepper
- In a large bowl, combine roasted sweet potatoes, black beans, corn, bell pepper, red onion, and cilantro. Pour dressing over the salad and toss gently to combine.1 15 oz can black beans, drained and rinsed, 1 cup corn kernels, ½ red bell pepper, ¼ cup red onion, ¼ cup fresh cilantro
- Serve warm, at room temperature, or chilled.
