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This Southwest Salad With Lime Vinaigrette is my husbandโs idea. He texted me this salad idea that he was craving the other day โ a salad with corn, black beans, onion, sweet potatoes (roasted, of course), and kale or greens. So I came up with the lime vinaigrette, and here we are!
Southwest Salad With Lime Vinaigrette
We absolutely love this salad. Itโs simple to prepare but takes a little time to roast the sweet potatoes and onions. Itโs worth the wait though, we promise.
If kept in the fridge for a few days, it holds up well, with the dressing stored separately. So if youโre into meal prepping, this would be a good one to add to your repertoire.
I think the lime vinaigrette works so well with this salad. Itโs pretty zippy, but I think that really offsets the earthiness of the black beans and bitterness of the kale (if using kale).
Southwest Salad With Lime Vinaigrette
This hearty Southwest Salad pairs roasted sweet potatoes and onions with black beans, corn, kale, and toasted pepitas, all brought together by a bright cumin-lime vinaigrette. It's perfect for meal prep, potlucks, or a satisfying weeknight dinner that holds up beautifully in the fridge.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Blender or mini food processor
- Small dry skillet
- Sharp Chefโs Knife
Ingredients
For the salad
- 2 medium sweet potatoes about 1 lb / 450g total, diced into ยฝโ1 inch pieces
- 1 medium yellow onion diced into 1-inch pieces
- 2 tablespoons olive oil 30ml
- sea salt to taste
- 15 oz can corn drained
- 15 oz can black beans rinsed and drained
- ยฝ tablespoon chili powder 3.5g
- 4 cups chopped kale about 130g, stems removed (or other sturdy greens)
- ยฝ cup pepitas 70g (or sunflower seeds), toasted (see step 3)
For the dressing
- โ cup fresh lime juice 80ml, about 3-4 limes
- โ cup extra-virgin olive oil 80ml
- ยพ teaspoon ground cumin 2g
- 1 clove garlic peeled and roughly chopped
- sea salt to taste
Instructions
- Preheat the oven to 400ยฐF / 200ยฐC (205ยฐC fan-forced). Toss the sweet potatoes and onion with olive oil and a pinch of sea salt, then spread out in a single layer on a large rimmed baking sheet. You may need to use a second baking sheet if one is too crowded. Bake for 30-40 minutes until the sweet potatoes and onions are tender and beginning to brown.2 medium sweet potatoes, 1 medium yellow onion, 2 tablespoons olive oil, sea salt
- While the sweet potatoes and onions are roasting, toss the corn and black beans with the chili powder in a large bowl.15 oz can corn, 15 oz can black beans, 1/2 tablespoon chili powder
- Toast the pepitas in a small dry skillet over medium heat for 4-5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate to cool. Add the kale and toasted pepitas to the bowl with the corn and beans.1/2 cup pepitas, 4 cups chopped kale
- Make the dressing by combining the lime juice, olive oil, cumin, garlic, and a pinch of sea salt in a blender. Blend until smooth and emulsified, about 30 seconds.1/3 cup fresh lime juice, 1/3 cup extra-virgin olive oil, 3/4 teaspoon ground cumin, 1 clove garlic, sea salt
- Once the sweet potatoes and onions are done roasting, let them cool for 10-15 minutes (they should be warm but not hot, so they donโt wilt the kale), then add them to the salad bowl. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately. To store leftovers, keep the dressing in a separate airtight container.2 medium sweet potatoes, 1 medium yellow onion
Notes
Storage: Refrigerate the salad and dressing separately in airtight containers for up to 4 days. The kale holds up much better than softer greens. Make-Ahead: Roast the sweet potatoes and onions up to 2 days ahead and refrigerate. Assemble and dress just before serving. Substitutions: Swap kale for baby spinach or chopped romaine. Use sunflower seeds instead of pepitas. Frozen fire-roasted corn (thawed and drained) works beautifully in place of canned. Pro Tip: Spread the sweet potatoes in a single layer with space between pieces โ overcrowding the pan steams them instead of roasting, and youโll miss out on those caramelised edges that make this salad special.
Nutrition
Serving: 1servingCalories: 893kcalCarbohydrates: 147gProtein: 12gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.01gSodium: 792mgPotassium: 998mgFiber: 13gSugar: 98gVitamin A: 18447IUVitamin C: 36mgCalcium: 156mgIron: 5mg
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