Last week we went on vacation, and it was glorious! After spending all day in the pool, I wanted to make something light, healthy, nutritious, and colorful. This southwestern grilled sweet potato salad was just the ticket. There are a LOT of textures and flavors going on in this one, folks. It’s a definite winner!
The focal point of this salad is the grilled sweet potatoes. Yum. I cut them in big rounds to make them easy to grill, and then quartered them after grilling. Do you have to grill them? Absolutely not. It’s hot here in the south, so grilling means the heat stays outside the kitchen, which is important when it’s in the 90’s! I actually think roasting the potatoes would be equally good (if not better), so if you don’t have a grill I would recommend trying that option. If you do that, you can go ahead and quarter the sweet potatoes before baking.
Bright yellow corn, tasty black beans, and a crisp red bell pepper provide a nice contrast in texture to the grilled sweet potatoes. Top all that off with vibrantly green onions, creamy avocado, and fresh cilantro, and you have a bowl full of color. The last step is to toss it all together with fresh lime juice, salt, and pepper, and you’re ready to eat!
Simply put, this is an awesome side dish (or main dish for the non-meat eaters!) that will definitely make another appearance in our home. My husband, who does not like avocados, loved this dish. When it all comes together, it’s just that good!! Take this to your next cookout or picnic!
Southwestern Grilled Sweet Potato Salad
- 4 medium sweet potatoes, peeled and cut into 3/4 inch slices
- 1 tablespoon olive oil
- 1 can corn, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 red pepper, diced
- 2 green onions, chopped
- 1/2 cup chopped cilantro
- 2 avocados, pit and skin removed, chopped
- Juice of 2 limes
- Salt and pepper, to taste
1). Pre-heat the grill. Toss the cut sweet potatoes in olive oil, salt, and pepper. Grill them over medium-high heat until they can easily be pierced with a fork (about 8 minutes each side).
2). In a large bowl, combine the corn, black beans, red pepper, green onions, cilantro, and avocados. Once the sweet potatoes are cooked through, quarter the rounds and add them to the bowl. Add the lime juice, salt, and pepper. Toss to combine. Taste and re-season, if necessary.
Servings: 4 as a main dish, 6-8 as a side. Approximate nutritional information for 8 servings: Calories: 234 Carbs: 34g Fat: 9g Protein: 8g Fiber: 10g Points+: 6
Recipe adapted from: http://www.twopeasandtheirpod.com/southwestern-grilled-sweet-potato-salad/