Mexican Sweet Potato, Corn and Bean Salad Recipe

How to Make Mexican Sweet Potato, Corn and Bean Salad


  1. Preheat oven to 240°C (or 220°C fan-forced). Cut the sweet potatoes in half crossways then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and spinkle over the fajita seasoning. Turn to coat.
  2. Roast sweet potatoes for 20 minutes. Turning once, until golden and tender. Once cooked, remove from oven and set aside.
  3. To make dressing, combine lime juice, caster sugar and 3 tablespoons of olive oil into a bowl, (if using chopped jalapeños add them now to this mixture). Season then whisk until well combined. Remove 1 tablespoon of this mixture to a small bowl and set aside.
  4. While sweet potatoes are roasting, cook corn on a greased barbeque grill plate (or a griddle frypan) turning occaisionally, for about 10 minutes or until lightly charred. Remove to a board, cut kernels from cobs.
  5. Add the corn, blackbeans, tomato, avocado and onion to the dressing and stir to combine.
  6. Spoon corn mixture over the roasted sweet potatoes. Pour over the reserved dressing. Toss gently to combine and scatter with coriander leaves.

Recipe: Courtesy of Horticulture Innovation Australia Limited