Southwestern Sweet Potato Salad


By Holly Clegg


My Southwestern Sweet Potato Salad is a fresh updated twist on the classic mayo-filled potato salad, however, this might be the best sweet potato salad you have ever eaten. Made with sweet potatoes, red bell pepper, red onion, corn and black beans tossed in a light jalapeño dressing, you have a sensational sweet plus savory side that is packed with nutrition. The bright orange color of sweet potatoes is from the antioxidant, beta-carotene. Diabetic-friendly and full of good-for-you ingredients, this sweet potato salad goes well with whatever you are serving - from grilled to baked chicken. When I made this recipes on my The 700 Club appearance, it was the talk of the show and once you try it, you’ll know why!

Southwestern Sweet Potato Salad from Eating Well To Fight Arthritis cookbook

Makes 12 (1/2-cup) servings

6 cups peeled sweet potato chunks (about 2 1/2 pounds)

Salt and pepper to taste

3 tablespoons olive oil, divided

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

2/3 cup frozen corn, thawed

2/3 cup black beans, drained and rinsed

1/4 cup chopped cilantro

3 tablespoons lime juice

1 teaspoon minced garlic

1 tablespoon jarred jalapeño slices

1. Preheat oven 425°F. Line baking pan with foil and coat with nonstick cooking spray.

2. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.

3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.

4. In blender, puree lime juice, garlic, jalapeño and remaining 2 tablespoons oil. Toss with mixture.

Nutritional information per serving: Calories 113, Calories from fat 28%, Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 99mg, Carbohydrate 19g, Dietary Fiber 3g, Sugars 4g, Protein 2g, Dietary Exchanges: 1 1/2 starch, 1/2 fat.

Terrific Tip: Always rinse and drain your beans to reduce sodium by up to 40%!

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a healthy culinary expert through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series. Clegg, who attended the Cordon Bleu Cooking School, London, has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Web MD, and The Huff Post. Clegg has consulted for Walmart, Teflon, The Coca-Cola Company, and hospitals nationwide. Visit Holly on YOUTUBE and her BLOG for more of her new easy healthy recipes.

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