Summery Grilled Sweet Potato and Corn Salad


Summery Grilled Sweet Potato and Corn Salad

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Bowl of grilled sweet potato and corn salad with bell peppers, beans, avocado, green onion, jalapenos, cilantro and cotija cheese

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"Make this your entire meal if you are following a vegan or vegetarian diet. It provides both filling fiber and plant-based proteins," Whitney Larson, Hy-Vee Dietitian, Plattsmouth, Nebraska

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Servings and Ingredients

Serves 10
1 medium sweet potato, peeled and sliced 1/4-inch thick
1 tbsp. Hy-Vee Select olive oil
1 tsp. Hy-Vee ground cumin, divided
½ tsp. Hy-Vee salt
¼ tsp. Hy-Vee black pepper
2 ear(s) sweet corn, husked
8 mini bell peppers
1 (15 oz) can Hy-Vee black beans, drained and rinsed
1 avocado, pitted, peeled and chopped
¼ c. sliced green onions
1 to 2 jalapeno chile peppers, seeded and chopped*
2 tbsp. finely chopped cilantro
¼ c. fresh lime juice
2 oz. Cotija cheese, crumbled


  1. Shuck sweet corn.
  2. Lightly grease the rack of a charcoal or gas grill.
  3. Prepare the grill for direct cooking over medium heat.
  4. In a small bowl, place sweet potato slices; drizzle with olive oil. Combine 1/2 teaspoon cumin, salt and black pepper. Sprinkle over sweet potatoes and toss to coat.
  5. Grill sweet potatoes and corn for 6 to 8 minutes or until fork tender, turning halfway through cooking. Add bell peppers during the last 2 minutes of grilling. Remove all vegetables from grill and cool. Halve sweet potato slices.
  6. In a medium bowl, combine black beans, avocado, green onions, chile peppers and cilantro. Chop bell peppers, and remove corn from cob; add with sweet potatoes to black bean mixture. Stir in lime juice and remaining 1/2 teaspoon cumin.
  7. Serve the salad warm or chilled. Just before serving, top salad with Cotija cheese.
  8. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

Nutrition facts


140 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 5mg
  • Sodium: 210mg
  • Total Carbohydrates: 17g
  • Protein: 5g

Daily Values

Vitamin A 60%
Vitamin C 70%
Iron 6%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Summer 2016.