Southwestern Sweet Potato Salad

This fresh and simple sweet potato salad is a light, healthy, and flavorful alternative to any traditional picnic potato salad. You won't even miss the mayo!

Sometimes-- as was the case with these tostadas-- I accidentally make a vegan dish. I'm not a vegan or even close to one (because cheese), but in the summer it becomes really easy to make a totally meatless vegan dish that's fresh and flavorful. Summer veggies are so colorful and full of flavor that they don't require a ton of additional manipulation to turn them into something really tasty. And a quick easy recipe that is satisfying is exactly what I want in the summer.

I made a huge batch of this sweet potato salad one Sunday to serve as a side dish for some spicy grilled salmon filets. With the combination of sweet potatoes, beans, and vegetables, this is really the only side dish you need. Just add meat! I made a huge batch of this though, so I portioned it up, added sliced avocado, and suddenly had a super filling vegan lunch to bring to work for the next few days.

I love the savory sweetness of a roasted sweet potato and that really makes the perfect base for this salad. Sweet red peppers and corn, spicy poblanos, crisp red onion, and hearty black beans all complement the potatoes nicely. This southwestern-inspired combination of flavors-- along with fresh lime juice and cilantro-- make for a really wonderful and simply seasoned salad. Add some creamy avocado to the mix and you've got one amazing salad in front of you.

So, put away the mayo and the hard boiled eggs when you're prepping for your next picnic and just bring this showstopper along instead.


Ingredients:

• 2 medium sweet potatoes, cut into 1-inch dice
• 1 red bell pepper, seeded, membranes removed, and cut into 1-inch dice
• 1 poblano pepper, seeded, membranes removed, and cut into 1-inch dice
• 2 Tbs. canola oil
• 1 cup canned black beans, rinsed well and drained
• 1 cup corn kernels
• 1/3 cup red onion, chopped
• 2 Tbs. fresh cilantro leaves, chopped
• Juice of 3 limes
• Salt and pepper, to taste
• Avocado, sliced or diced, for serving 

Preheat oven to 425 degrees.

In a large bowl, toss sweet potatoes, peppers, canola oil, and salt and pepper until fully coated. Spread out on a large baking sheet. Roast for 25-30 minutes or until sweet potatoes are lightly browned and fork tender.

Remove sweet potato and pepper mixture from oven and transfer to a large bowl. Add black beans, corn, red onion, cilantro, lime juice, and additional salt and pepper, to taste. Stir to combine.

Serve chilled or at room temperature with fresh avocado.