I am loving this gorgeous weather! It’s been so beautiful outside lately that I want to spend as much time as possible outside. That includes grilling! The other night I made this Grilled Corn and Sweet Potato Salad. I served it as a side dish to grilled barbeque chicken for my husband, and I enjoyed it as a main dish. There are a ton of reasons why I love this salad. First, it’s super inexpensive to make. Sweet potatoes are one of the cheapest superfoods you can buy. Sweet corn is also in season and usually you can get 2 ears of corn for less than a dollar. Second, it’s quick. The whole meal is ready in about half an hour. Third, it’s SO healthy and satisfying. The superstar of the recipe is definitely the sweet potato. Sweet potatoes are filled with essential vitamins and nutrients including Vitamins B6, C, D, iron, magnesium, and potassium. Talk about an awesome nutritional profile! Pair that with black beans for protein and a slew of other veggies, and you have a totally balanced meal. If this salad seems too light for you as a main dish, serve it as a side to a small piece of grilled chicken or fish. I also served it will a green side salad, because more green veggies are always good! These leftovers are also fabulous, and I really enjoyed them for lunch the next day.
Active Time: 35 minutes Total Time: 35 minutes
2 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
2 ears sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
1 avocado, pit and skin removed, chopped
Juice of 1 lime
Salt and pepper, to taste
In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ears of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.
Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.
Nutrition Information per serving:
Calories: 295 Fat: 10g Carbs: 49g Protein: 10g Sodium: 267mg Sugar: 7g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.