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Sweet Potato Salad

July 8, 2017



Sweet Potato Salad 


Prep time: 5 minutes

Active time: 5 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 6 Servings




2 pounds sweet potatoes (about 4 or 5), cut into fourths 1 (15-ounce) can black beans, drained and rinsed
3 green onions, trimmed and thinly sliced
1 medium red bell pepper, seeded and diced

1 (15-ounce) can corn, drained 1/2 cup cilantro leaves, minced 2 tablespoons honey
2 tablespoons dijon mustard

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste



In a pot, add water and bring to a boil. Add sweet potatoes and cook until fork tender, about 20 minutes. Drain and peel. Cut sweet potatoes into 1-inch chunks; set aside.


Meanwhile, in a large bowl, add the black beans, green onions, red pepper, corn, and cilantro; set aside.

In a medium bowl, add the honey, Dijon mustard, lemon juice, and 2 tablespoons olive oil, whisk to combine. Season with salt and pepper, to taste; set aside.


Once the potatoes are cooked, add to the bowl with the vegetables. Pour the dressing over the potato mixture and toss to combine. 

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© 2015 The Whole ELchilada

Private Chef Services - New York City

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