I love sweet potatoes, and there’s so many other goodies in this fast and easy recipe with Mexican-inspired flavors. 1 tbsp oil. Bring the stock to a boil. Preparation. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Drizzle with olive oil and toss. 4 cups spring mix. Season with salt and black pepper, to taste. 1 cup corn kernels. Boil until the sweet potato becomes tender but not soft, approximately 7 minutes. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 2 tbsp lime juice. Start to finish: 45 minutes (30 minutes active) Servings: 6. dressing: 4 tbsp canola oil. 1 green onion, sliced. Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Heat oven to 375°. sweet potato peeled and cut into 1/2-inch cubes; 4 ears corn kernels sliced off cob, or use 1 1/2 cups frozen corn kernels; 15 oz. But this sweet potato salad puts ‘potato salad’ in a whole new light. 3/4 lb. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. 1/2 avocado, sliced. reduced-sodium canned black beans (or use 1 1/2 cups home-cooked beans for every 15 oz. Stir in corn and black beans and cook until heated through. SWEET POTATO, GRILLED CORN AND BLACK BEAN SALAD WITH SPICY CILANTRO DRESSING. 1 cup black beans. 2 tbsp maple syrup. Back then, I was looking for an alternative to potato salad for a picnic when I stumbled upon this sweet potato salad from the New York Times.As I will make anything that contains sweet potatoes, cilantro, and black beans, I was immediately won over. Add the sweet potato and black beans. 1/2 tsp salt. This salad has been a staple in my kitchen for years.