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Warm Sweet Potato, Corn, and Black Bean Salad

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Warm Sweet Potato Corn and Black Bean Salad

Warm Sweet Potato, Corn, and Black Bean Salad

Jessica Braider
This salad is a looker, and it’s full of flavor and good nutrition, too. You could get creative with ingredients and add some cherry tomatoes or avocado, and swap the cilantro for basil.
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish, Salad, Side Dish
Cuisine American, Tex Mex
Servings 6 servings


  • 3/4 lb. sweet potato peeled and cut into 1/2-inch cubes
  • 4 ears corn kernels sliced off cob, or use 1 1/2 cups frozen corn kernels
  • 15 oz. reduced-sodium canned black beans (or use 1 1/2 cups home-cooked beans for every 15 oz. can) drained and rinsed, or use any variety
  • 1/2 cup fresh cilantro chopped, loosely packed, or use basil
  • 2 Tbsp. canola or vegetable oil
  • 1 1/2 limes juice only, about 3 Tbsp.
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 6 whole wheat tortillas (use wheat/gluten-free,if needed) (optional)


  • In a medium stockpot, bring 2 inches of water to a boil over high heat. Add the sweet potatoes, cook them for 4 - 5 minutes until they are fork tender, then add the corn kernels for 1 minute.
  • Drain and transfer to a serving bowl, and add the beans and cilantro.
  • While the potatoes are cooking, make a dressing with the oil, lime juice, salt, cumin and chili powder, and toss it with everything in the serving bowl. Serve it immediately, wrapped in warm tortillas, if desired, or refrigerate it for up to 3 days and serve it warm or cold.


Do Ahead or Delegate: Peel and dice the sweet potato and store in a bowl with water to prevent browning, cut corn off the cob if using fresh, juice the limes, combine the dry seasonings, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Double the chili powder and serve the salad with hot pepper sauce, such as Tabasco, on the side.
Tip: My family thinks everything tastes better in a tortilla, so when choosing tortillas, I look for brands that don’t contain any hydrogenated oils, also known as trans fats. Making your own tortillas is also a fun family activity when you have the time.
Nutritional Information Per Serving (% based upon daily values): Calories 158, Total Fat: 6g, 8.5%; Saturated Fat: 1g, 2%; Cholesterol: 0mg, 0%; Sodium: 214mg, 9%; Total Carbohydrate: 23g, 7.5%; Dietary Fiber: 5g, 20.5%; Sugar: 3g; Protein: 6g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
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