Summery Grilled Sweet Potato and Corn Salad

Recipe

Salad
Summery Grilled Sweet Potato and Corn Salad

Primary Media

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

User Rating

3.46 out of 5 stars
Rate it:
41 ratings

Recipe Data

10
Servings
30min
Prep
38min
Total

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Description

"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

Ingredients
Serves 10
QuantityIngredientAdd
1medium 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
8mini bell peppers
1(15 oz) can Hy-Vee black beans, drained and rinsed
1avocado, 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

Directions

  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

Servings

140 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 60%
0%
Vitamin C 70%
0%
Iron 6%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Summer 2016.