Southwestern Grilled Sweet Potato Salad
This Southwestern Grilled Sweet Potato Salad combines smoky grilled sweet potatoes, black beans, corn, and avocado for a fresh, healthy side. Perfect for summer BBQs!
Since grilled is on the menu, Grilled Vegetable Farro Salad and Grilled Kale Salad with Berries & Nectarines fit right alongside it.
Why This Grilled Sweet Potato Salad Stands Out
This Southwestern Grilled Sweet Potato Salad is a staple at my summer cookouts. The smoky char from the grill gives the sweet potatoes a depth that roasting can’t match, and the lime juice keeps everything bright. I love how the creamy avocado plays against the crunchy corn and red pepper.
What Makes This Southwestern Salad So Good
- Quick grilling method, The sweet potatoes and corn cook in under 15 minutes, so the salad comes together fast.
- Bold Southwest flavors, Black beans, corn, avocado, and lime make every bite a mix of creamy, crunchy, and tangy.
- No mayo needed, The lime juice and avocado create a light, fresh dressing that keeps the salad healthy.
Key Ingredients for the Best Sweet Potato Salad
- Sweet potatoes, Look for firm, evenly shaped potatoes without bruises. The grill chars the natural sugars.
- Avocado, Choose one that yields slightly to pressure. An underripe avocado won’t soften in the salad.
- Limes, Fresh lime juice is essential; bottled juice tastes flat and lacks the bright acidity this salad needs.
Kitchen Tools You’ll Need
- Grill (gas or charcoal) for the sweet potatoes and corn.
- Sharp chef’s knife to cut sweet potatoes and remove corn kernels.
- Large bowl for tossing.
Tips for Grilling Sweet Potatoes and Corn
For even cooking, slice the sweet potatoes about 1/2-inch thick. Thicker slices take longer to cook through; thinner ones might burn. Give them space on the grill so they char instead of steam. When the corn goes on, let it char on all sides, that smoky flavor is key. Let everything cool before mixing so the avocado doesn’t turn mushy.
How to Handle Avocado and Fresh Herbs
The avocado should be ripe but still firm so it holds its shape in the salad. To keep it from browning, toss it right before serving. If you’re making this ahead, leave the avocado out and add it at the table.
Southwestern Sweet Potato Salad Variations
Make it spicier by adding a diced jalapeño or a pinch of cayenne. For extra protein, stir in some grilled shrimp or crumbled cotija cheese. If you prefer a creamy dressing, mash half an avocado with the lime juice and mix it in instead of adding chunks.
Ways to Serve This Grilled Sweet Potato Salad
This grilled sweet potato salad works as a side for grilled chicken, fish, or steak. The smoky vegetables complement any protein from the barbecue.
For a vegetarian main, pile it onto tortilla chips with extra black beans and a dollop of sour cream. It also makes a great filling for tacos or burrito bowls.
How to Store Leftover Grilled Sweet Potato Salad
Leftover salad keeps in the fridge for about a day. Store it in an airtight container. The avocado may brown slightly, but a splash of fresh lime juice brightens the color and flavor before serving.
Frequently Asked Questions About This Salad
Can I make this salad ahead of time?
Yes, but add the avocado and lime juice just before serving to keep the avocado from browning. The rest of the salad can be prepped and refrigerated for up to a day.
What if I don’t have a grill?
Roast the sweet potatoes at 400°F for 20-25 minutes and char the corn in a dry skillet until blackened in spots. The flavor won’t be exactly the same, but it still works well.
Can I use canned corn instead of fresh?
Fresh corn gives the best texture and char, but you can substitute canned or frozen corn. Drain and pat it dry before grilling or pan-charring to get some color.
How do I keep the avocado from turning brown?
Toss the avocado with extra lime juice right before mixing, and serve the salad immediately. If you’re taking it to a party, cut the avocado and add it at the last minute.
Recipe
Southwestern Grilled Sweet Potato Salad
Grilled sweet potato salad with black beans, sweet corn, red pepper, avocado, cilantro, and lime. This fresh and healthy potato salad is always a hit at summer BBQ's!
Ingredients
- 4 medium sweet potatoes, peeled and cut into 3/4 inch slices
- 1 tbsp olive oil
- salt and pepper
- 1 ear sweet corn, husked
- 15 oz black beans, rinsed and drained
- 1 red pepper, diced
- 2 green onions, chopped
- 0.5 cup cilantro, chopped
- 2 avocados, pit and skin removed, chopped
- 2 limes lime juice
- salt and pepper
Instructions
- 1
In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.
- 2
Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 8 of 11 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dairyFree, gluten-free, glutenFree, grilled, nutFree, salad, summer, sweet potato, vegan, vegetarian
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NutriforksNutriForks is a home-cooking site built around two simple ideas: recipes should actually work, and you should know what’s in them. Every recipe pairs clear, tested instructions with a full nutrition breakdown, so healthy, everyday cooking is genuinely easy.