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I first made this Mexican Sweet Potato Salad at a cooking demonstration in Long Beach, California. Savory and sweet, tart and pungent, colorful and fresh, with vitamins, minerals, proteins, and fiber, together it all adds up to a very satisfying salad.
This vegan and vegetarian dish prepares quickly and easily, and I think you can rest comfortably in the knowledge that you have fed your family well.
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If you make this Mexican Sweet Potato Salad, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
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Mexican Sweet Potato Salad
4 portions
9 minutes prep – start to finish 30 minutes
- 2 big or 4 small sweet potatoes chopped in 1/2 inch squares
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- Freshly ground pepper, to taste
- 2 Roma tomatoes
- 12-15 fresh cilantro sprigs
- 1 jalapeño pepper, optional
- 2 tablespoons chopped white onion
- Juice of one lemon
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup frozen corn niblets
Utensils
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Pre-heat oven to 425 degrees F.
Mix together sweet potatoes, 1/2 teaspoon salt and oil until fully coated. Bake for 15-20 minutes until cooked, but firm.
While sweet potatoes are in the oven. Chop tomatoes, cilantro sprigs
Cover corn with water and cook (defrost) for about 1 minute in the microwave. If you prefer you can do this in a pot on the stove. Drain.
Add corn, white onion, black beans and lemon juice to the tomato mixture. Mix well, add 1/2 teaspoon salt and pepper to taste.
Take sweet potatoes out of the oven, let them cool down for 10 minutes. Carefully combine sweet potatoes with salsa and beans.
You can either serve it warm, or put in the fridge for a cold salad later. I prefer it cold myself, but both ways are delicious.
Print out the Mexican Sweet Potato Salad Recipe below
Mexican Sweet Potato Salad
Ingredients
- 2 big or 4 small sweet potatoes chopped in 1/2 inch squares
- 1 teaspoon salt divided
- 1 tablespoon olive oil
- Freshly ground pepper to taste
- 2 Roma tomatoes
- 12-15 fresh cilantro sprigs
- 1 jalapeño pepper optional
- 2 tablespoons chopped white onion
- Juice of one lemon
- 1 15 oz can black beans, drained and rinsed
- 1/2 cup frozen corn niblets
Utensils
- Baking sheet
- Chopping board
- Medium salad bowl or glass bowl
- Knife
Instructions
- Pre-heat oven to 425 degrees F.
- Mix together sweet potatoes, 1/2 teaspoon salt and oil until fully coated. Bake for 15-20 minutes until cooked, but firm.
- While sweet potatoes are in the oven. Chop tomatoes, cilantro sprigs and jalapeño pepper.
- Cover corn with water and cook (defrost) for about 1 minute in the microwave. If you prefer you can do this in a pot on the stove. Drain.
- Add corn, white onion, black beans and lemon juice to the tomato mixture. Mix well, add 1/2 teaspoon salt and pepper to taste.
- Take sweet potatoes out of the oven, let them cool down for 10 minutes. Carefully combine sweet potatoes with salsa and beans.
- You can either serve it warm, or put in the fridge for a cold salad later. I prefer it cold myself, but both ways are delicious.
Did you make this recipe?
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