A colorful take on a classic.
This Mexican-inspired sweet potato salad will be favorite at your next picnic or potluck! You can even use the leftovers as a base for weekday lunches. More on that below!
I made this recipe for a Mother's Day picnic in a meadow near our farm. It was a hit! The leftovers were even better as the sweet, spicy, and tangy dressing had a change to marinade for longer.
This sweet potato salad puts ‘potato salad’ in a whole new light. There’s texture and crunch from red peppers, black beans add a creamy texture, the corn adds a juicy pop, and the sweet and acidic flavour of the maple dijon dressing brightens the dish!
10 (140g) Servings
While the potato salad is the perfect accompaniment to a summer BBQ, you can turn the leftovers into a complete meal and satisfying salad. Just add some protein like chicken and fat like avocado and extra veggies like lettuce, tomatoes, and cucumber.
If you follow the Vitality Nutrition Fundamental Four Formula, this lunch-time salad includes:
- Volume: romaine lettuce, bell peppers, tomatoes, cucumber
- Fibre-filled carb: corn, black beans, and sweet potato
- Fats: avocado + a bit of oil used in the salad dressing!
- Protein: chicken
- Freebies: spices in the dressing, small amount of maple syrup, and fresh cilantro!