Best Salad Recipes

Southwest Salad With Lime Vinaigrette

by Amanda McKillop
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Southwest Salad With Lime Vinaigrette

This Southwest Salad With Lime Vinaigrette is my husband’s idea. He texted me this salad idea that he was craving the other day – 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. It’s simple to prepare but takes a little time to roast the sweet potatoes and onions. It’s 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 you’re 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. It’s 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

Rating: 3.5/5
( 2 voted )
Serves: 2-4 Prep Time: Cooking Time: Nutrition facts: 946 calories 57 grams fat

Ingredients

  • For the salad:
  • 2 sweet potatoes (or 1 large), diced into 1/2-1″ pieces
  • 1 yellow onion, diced into 1″ pieces
  • 1-2 tablespoons of olive oil
  • sea salt, to taste
  • 1 15 oz can of corn, drained
  • 1 15 oz can of black beans, rinsed & drained
  • 1/2 tablespoon of chili powder
  • several handfuls of kale (or other greens)
  • 1/2 cup of pepitas (or sunflower seeds), toasted for about five minutes in a dry pan on the stove until slightly brown
  • For the dressing:
  • 1/3 cup of fresh lime juice
  • 1/3 cup of olive oil
  • 3/4 teaspoon of ground cumin
  • 1 garlic clove
  • sea salt, to taste

Instructions

  1. Heat the oven to 400°. Toss the sweet potatoes and onion with olive oil and a pinch of sea salt, then spread out on a 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. While the sweet potatoes and onions are roasting, toss the corn and black beans with the chili powder in a large bowl. 
  3. Add the kale and pepitas (once toasted and cooled). Then make the dressing by combining all ingredients in a blender and blend until thoroughly combined.
  4. Once the sweet potatoes and onions are done roasting, let them cool, then add them to the salad. To store, keep the dressing in a separate container.
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