Tex Mex Roasted Sweet Potato Salad ... a delicious vegetarian side dish recipe your family will love! This cold roasted sweet potato salad is packed with healthy, fresh ingredients: black beans, corn, tomatoes, and cilantro ... all tossed together with an amazing chili lime vinaigrette (with a touch of maple syrup). It's also gluten free and vegan, and makes a tasty side or even a light dinner or lunch! | Hello Little Home
Tex Mex Roasted Sweet Potato Salad
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

This Tex Mex Roasted Sweet Potato Salad is packed with flavor and makes a delicious addition to any meal!

Course: Salad, Side Dish
Cuisine: Tex Mex
Keyword: mexican sweet potato salad, sweet potato salad, tex mex sweet potato salad
Servings: 8 side dish servings
Calories: 206 kcal
Author: Ginnie
  • nonstick cooking spray
  • 1 tablespoon extra virgin olive oil
  • 3 large sweet potatoes, peeled and cut into 1-inch chunks
  • salt
  • pepper
  • 1 pint grape tomatoes, halved
  • 1 cup corn (defrosted if frozen)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 tablespoon chopped cilantro
  • 1 (4-ounce) can mild green chilies
For Vinaigrette:
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ancho chili pepper powder (or substitute regular chili powder)
  • 1 tablespoon + 1 teaspoon maple syrup
  • 1/4 cup extra virgin olive oil
  • salt
  • pepper
  1. Preheat oven to 425 degrees. Coat a large baking pan with nonstick spray.

  2. Place sweet potatoes on baking pan and drizzle with olive oil; mix well, seasoning to taste with salt and pepper.

  3. Roast potatoes for 20 minutes, then flip and cook for another 20 minutes, or until potatoes are tender and lightly browned on bottom.

  4. Remove sweet potatoes from oven and allow to cool slightly.

  5. When potatoes are warm, combine with grape tomatoes, corn, black beans, cilantro, and green chilies in a large bowl.

  6. Whisk together lime juice, vinegar, cayenne, chili powder, and maple syrup. Slowly whisk in olive oil. Season generously with salt and pepper.

  7. Pour vinaigrette over salad and mix gently.

  8. Serve salad warm or refrigerate and serve cold. Enjoy!