Grilled Sweet Potato Salad with Black Beans and Corn
A bright, hearty salad that pairs smoky grilled sweet potatoes with black beans and corn. Tossed in a light lime-cilantro dressing, this dish works as a satisfying lunch or bring-to-potluck main, easy to scale up or down.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 cup frozen corn kernels, thawed or 1 ear of corn, grilled and cut from the cob
- 1 cup cooked or canned black beans, rinsed and drained
- 1/4 red onion finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime zest and juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- to taste salt and black pepper
Instructions
- Preheat a grill or grill pan over medium heat. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and a pinch of salt.
- Grill the sweet potato cubes, turning occasionally, until they’re tender and nicely charred on the edges, about 8–12 minutes. If you’re short on time, you can steam or roast them instead, but grilling adds a great smoky flavor.
- In a large bowl, combine the grilled sweet potatoes, corn, and black beans.
- In a small jar or bowl, whisk together lime juice, lime zest, 2 tablespoons olive oil, cumin, paprika, and a pinch of salt and pepper.
- Pour the dressing over the salad. Add red onion and cilantro. Toss gently to coat evenly.
- Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
- Serve warm or at room temperature. This salad keeps well for leftovers and can be used as a filling for bowls or tucked into tortillas.