Warm Sweet Potato, Corn & Black Bean
Summer Salad
A vibrant, flavor-packed salad that celebrates color, texture, and nourishment in every bite. This warm summer salad combines roasted sweet potatoes, sweet corn, black beans, and crisp peppers tossed in a smoky Dijon-chipotle dressing for the perfect balance of comfort and freshness. Whether served at a backyard gathering, meal prep lunch, or family dinner table, this plant-based dish proves healthy eating can still feel hearty, satisfying, and full of soul.
Credit: classie media
Ingredients
Salad
-
2–3 sweet potatoes (mix of purple and orange sweet potatoes if available)
-
Olive oil
-
Salt
-
Black pepper
-
Fresh corn kernels
-
Black beans
-
Red bell pepper, diced
-
Fresh cilantro, chopped
-
Scallions (green onions), sliced
Dijon Dressing
-
Lemon juice
-
Dijon mustard
-
Agave
-
Olive oil
-
Salt
-
Chipotle seasoning or chipotle powder
Instructions
Step 1
Roast the Sweet Potatoes
-
Preheat oven to 350°F.
-
Peel and cube the sweet potatoes.
-
Toss with olive oil, salt, and pepper.
-
Spread onto a baking sheet.
-
Roast until tender and slightly caramelized (about 25–35 minutes).
Step 2
Prepare the Dressing
In a bowl, whisk together:
-
Lemon juice
-
Dijon mustard
-
Agave
-
Olive oil
-
Salt
-
Chipotle seasoning
Taste and adjust seasoning as needed.
Step 3
Assemble the Salad in a large bowl
-
Warm roasted sweet potatoes
-
Fresh corn
-
Black beans
-
Red peppers
Step 4
Pour dressing over salad and toss gently.
Finish with:
-
Fresh cilantro
-
Scallions
Serve warm or at room temperature.