Mexican Sweet Potato and Black Bean Salad

 mexican sweet potato salad
There’s no going back to your average white potato salad after trying this excellent version adapted from Raising the Salad Bar by Catherine Walters.   Not only is this a healthier choice, it’s also lighter, fresher tasting and a much more vibrant addition to your cookout, picnic or any-time-of-the-year table.
By all means use fresh corn if you can but canned black beans are a great shortcut and work well here. Check out the new roasting technique and keep it in mind anytime you are roasting sweet potatoes…it really brings out their natural sweetness.

Mexican Sweet Potato and Black Bean Salad

Serves 6
By author margaret at The Right Recipe


for the salad

  • 4 Medium sweet potatoes (peeled and cut into 3/4 inch pieces)
  • 2 tablespoons light olive oil (or other light tasting oil)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 cups fresh corn kernels (cooked)
  • 2 cups canned black beans (drained and rinsed)
  • 4 scallions (trimmed and thinly sliced)
  • 1/2 cup fresh cilantro

for the dressing

  • 1 chipotle chili (from a can of chipotles in adobo sauce)
  • 1 clove garlic (finely minced)
  • 2 tablespoons Thai sweet chili sauce
  • 6 tablespoons fresh lime juice
  • 1/2 cup light olive oil (or other light tasting oil)


1. Place potatoes in a large pot and cover with water. Heat until water reaches 160 degrees (this will be less than a simmer…a thermometer is handy) then remove from heat, cover and let sit one hour.
2. Preheat oven to 400 degrees. Drain the potatoes and place in a large bowl. Toss gently with the 2 tablespoons olive oil then sprinkle with the coriander, cumin, chili powder and salt and toss again.
3. Arrange sweet potatoes in a single layer on a rimmed baking sheet and roast until golden and the edges and just tender, about 20 minutes.
4. Meanwhile, make the dressing: Put the chipotle chili, garlic and sweet chili sauce in a blender and blend until smooth. Add the lime juice and blend again. Add the olive oil and pulse until emulsified.
5. When the potatoes are done, remove from oven and let cool slightly. Place them in a large bowl with the corn and the black beans. Add scallions and cilantro and toss gently. Add enough dressing to moisten all the ingredients and toss again.

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