Take your dinner outside with this Southwestern Grilled Sweet Potato Salad! Sweet potatoes caramelize on the grill and then mixed with black beans, charred corn, jalapenos, red pepper, onion and dressed with lime and cilantro. Try it hot off the grill or chilled – can’t go wrong either way!
My heart is full this morning.
This past weekend was exactly what my soul needed.
We ventured down to our lake house and it turned out to be picture perfect. Aiden is taking quite a liking to the lake. Finally…our lake baby is coming around! He took his first dip in the lake. Splish splashing…we are thinking of just calling him Nemo. But besides his love of the lake, he couldn’t get enough of his own personal pool which consisted of climbing in and out of. Nevermind all those toys we brought along….
Mother Nature finally answered our prayers and the sun was blazing! Check off the first sunburn of the summer! Yes, mother I was wearing sunscreen. With that out of the way, bring on my golden color! Heck. Who am I kidding? My time out in the sun is short lived as I have a son with an attention span of a fly. His father says he takes after his mother in that area. How rude!
I just say I am very interested in taking in all life has to offer.
See. Optimism.
Our lake trip wouldn’t be completed without firing up the barbie. It goes without saying that my Dad and hubs will be involved in dinner in some sort. Beyond devouring. As usual, I was in charge of creating the menu. A few ideas came to mind, ease yet concentration of fresh summer flavor! After a day in the sun, I want a dinner that practically throws itself together. Or this is where a personal chef would come in, but my mom usually looks at me for that title. Guess that is what I get for running a food blog, huh? Rats.
First up on the menu was a simple dinner of foil packed potatoes (recipe coming soon!), garlic broccoli and garlic herb grilled chicken. Not all our dinners are fancy but it hit the spot for sure! The grilled potatoes got me thinking, what about grilled sweet potatoes right on the grill? Losing the foil? After a few trial and errors, I savored sweet success!
This Southwestern Grilled Sweet Potato Salad plays double duty – it tastes just as delicious right off the grill, still piping hot, and is as equally delicious room temperature or chilled. I promise you, there is no wrong way to savor this dish! I cubed the sweet potatoes, tossed with a bit of seasoning, threw them in a grill basket and set them over direct heat. The skin becomes slightly charred while the interior starts to caramelize and becomes extra sweet. That is what gets me coming back for more every time.
While the potatoes and corn are on the grill, the rest of the salad comes together. Quickly too! Toss together the beans, red peppers, jalapenos, red onion, cilantro and lime juice. Let it sit and marry the flavors while the corn and potatoes finish on the grill. Once those are all done, combine all the ingredients and then the rest is easy…devour! Or let it come to room temperature, or serve it chilled. Really, the decision is yours. We loved this salad in all forms.
One thing I love about this salad is despite how hearty it is, it is surprising light as well. The dressing is made up of two ingredients – lime juice and cilantro! No heavy oil weighing it down. It is summer after all!
Items I used to make this recipe:
Serves About 3/4 cup
Take your dinner outside with this Southwestern Grilled Sweet Potato Salad! Sweet potatoes caramelize on the grill and mixed with black beans, charred corn, jalapenos, red pepper, onion and then dressed with lime and cilantro. Try it hot off the grill or chilled - can't go wrong either way!
20 minPrep Time
10 minCook Time
30 minTotal Time
Yields 6
Save RecipeIngredients
- 1 large sweet potato
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 2 ears sweet corn, husks removed
- 1 (15 oz) can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1/2 small red onion, diced
- 2 small jalapeno peppers, seeded and chopped (leave seeds if you want more heat)
- 1/2 cup cilantro, chopped
- Juice of 3 small limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
Instructions
- Prepare a charcoal or gas grill.
- Peel and slice the sweet potatoes into 1/4 inch thick slices. Then cut each slice into 4 cubes. In a medium bowl, toss the sweet potatoes with olive oil and 1/2 teaspoon each, salt, pepper, and cumin.
- Grease a grill pan with non-stick spray and add the sweet potatoes. Place over direct heat on the grill and allow to cook, 2-3 minutes, or until the potato starts to char. Flip to cook on other side and until soft, 5-7 more minutes. Remove from heat and place in a mixing bowl.
- Meanwhile, place corn on the grill as well; let cook 7-8 minutes or until tender-crisp. Flip during cooking to ensure all sides are cooked. Remove from heat and allow to cool.
- Add the black beans, red bell pepper, red onion, jalapenos, cilantro, lime juice, salt,
pepper and cumin. Slice the corn off the cob once cooled. Add to mixture. Mix salad. Serve. - This salad is great warm, room temperature or chilled.
Notes
*This dish is perfect with a bit of queso fresco crumbled on top too!
Looking for more healthy grilled recipes?
Ranch Pork Chops with Grilled Jalapeno Corn Salsa
Balsamic Grilled Chicken with Strawberry Mint Salsa
Grilled Summer Vegetable & Quinoa Salad with Lemon Basil Vinaigrette
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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