Sweet Potato Corn Salad with Chili Lime Vinaigrette

Who says a delicious, potato salad has to be focused only on the trademark ingredients of white potatoes, pickle relish, and mayo! I love unusual potato salads—give me some unique, seasonal plant-based ingredients, and just look at what I will come up. This Sweet Potato Corn Salad creation pairs unique colorful plant foods—sweet potatoes, corn, pulses, greens, tomatoes, herbs, spices—to create a star-turning, hearty salad you can bring to picnics, parties, and simple weekend gatherings.

I love to honor Native American food traditions, such as dishes made with maize (corn), black beans, local herbs and spices, and citrus—all thing grown in my community (where the Tongva tribe lived peacefully for centuries long before I arrived). 

The spicy lime vinaigrette pairs well with the crunch of corn, beans, kale, and bell peppers. And it stores well for a couple of days in the refrigerator. It’s pretty much a one-dish meal too, providing healthy carbs, protein, fiber, fats, vitamins and minerals in one bowl.

Sweet Potato Corn Salad with Chili Lime Vinaigrette

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(6 votes, average: 4.83 out of 5)
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4.8 from 6 reviews

• Author: The Plant-Powered Dietitian
• Yield: 6 servings 1x

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Description

This Sweet Potato Corn Salad pairs unique colorful plant foods that are traditional in the Native American diet to create a star-turning, hearty salad.

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Ingredients

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Salad:

• 2 medium sweet potatoes, peeled, cubed
• 1 avocado, peeled, diced
• 1 cup cherry tomatoes, halved (yellow, red, orange)
• 1 cup fire-roasted corn, frozen, defrosted
• 1 15-oz can black beans, drained, rinsed
• ½ red onion, diced
• 1 bell pepper (green, red, yellow, orange), diced
• ½ cup fresh cilantro leaves, chopped
• 4 cups fresh kale, finely chopped

Chili Lime Vinaigrette:

• 2 limes, juiced
• 1 ½ tablespoons extra virgin olive oil
• 1 teaspoon agave syrup
• 2 cloves garlic, minced
• ½ teaspoon chili powder
• 1/2 teaspoon smoked paprika
• ¼ teaspoon red chili flakes
• Sea salt (optional)

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Instructions

1. Place sweet potatoes in a small pot with water and cook until just tender but firm (about 15 minutes). Drain and place in a large mixing bowl, allowing to cool.
2. When cool, add avocado, tomatoes, corn, beans, onion, bell pepper, cilantro, and kale to cooled potato mixture, combining gently.
3. Whisk together all dressing ingredients in a small bowl and toss into potato corn mixture.
4. Serve immediately or chill until serving time.

Nutrition

• Serving Size: 1 serving
• Calories: 256
• Sugar: 5 g
• Sodium: 283 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 39 g
• Fiber: 10 g
• Protein: 9 g
• Cholesterol: 0 mg

For other inspirational plant-based salads, try these favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar

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