Southwest Sweet Potato Salad | The Dish on Healthy
Southwest Sweet Potato Salad
15 mins prepServes 4
Roasted American sweet potato chunks tossed with a handful of pickled red onions, juicy tomatoes, fresh cilantro, black or kidney beans and roasted corn. Topped with the best lemony vinaigrette for zesty, fresh flavours!
1. Preheat oven to 400°F (200°C). Toss sweet potato chunks and corn with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Let cool slightly.
2. While the vegetables roast, prepare the vinaigrette: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, crushed garlic cloves, dijon mustard, sea salt, and ground black pepper to taste.
3. In a large bowl, combine the cooled roasted sweet potato chunks and corn with pickled red onions, juicy tomatoes, fresh cilantro, and black or kidney beans.
4. Pour the lemony vinaigrette over the salad ingredients and toss gently to coat everything evenly. Serve immediately or chill for later.
