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Sweet Potato Corn Salad with Chili Lime Vinaigrette

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(3 votes, average: 5.00 out of 5)

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


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.




  • 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:


  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.


  • 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