Tex-Mex Sweet Potato Salad With Zucchini, Bell Pepper, and Corn

This is a nice summer salad that is perfect any time, as well as for special occasions like picnics, potlucks, and backyard barbecues. Summer vegetables combined with sweet potatoes are tossed with a zesty vinaigrette. Zucchini, bell pepper, corn, scallions and cilantro highlight this sweet potato salad that can be prepared well in advance.

Image by Alanna Kellogg via Flickr

Steaming is preferable to boiling if you want to keep more of the nutrients intact. Place the potato pieces in a steaming basket and steam above boiling water. Roasting the sweet potato chunks is also a desirable method of cooking. Place the chunks on a baking dish and place in the oven at 350 for 45 minutes or until tender.

Additionally, roasting the corn here is a nice touch and adds nice flavor. Strip the corn from several ears of corn and place in a shallow baking dish. Add a tablespoon of your favorite olive or vegetable oil and roast in the oven until the natural sugars begin to caramelize and the corn starts to brown. Drain the corn on paper towels or in a strainer for a few minutes and add to the salad as instructed.

Roasting whole ears on the grill is also a great idea. Roast a few extra ears and save to make potato salad with the following day. Simply cut the roasted kernels from the ear with a sharp knife.

Tex-Mex Sweet Potato Salad with Zucchini, Bell Pepper, and Corn

Ingredients:

2-1/2 pounds Sweet Potatoes, cut in pieces

Vinaigrette Dressing:
1/3 cup Olive or Vegetable Oil
1/4 cup Red Wine Vinegar
1 tablespoon Ground Cumin
2 Garlic Cloves, crushed
1-1/2 teaspoons Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper

Vegetables:
2 cups diced Zucchini
1 Red Bell Pepper, thinly sliced
1-1/2 cups Corn
2/3 cup sliced Scallions
1/3 cup chopped Cilantro

Toppers:
6 Bacon Slices, crisped and crumbled

Preparation:

1. Add the sweet potato pieces to large saucepan or stockpot. Cover with water and bring to a boil.
2. Cover, reduce heat to medium, and cook 20 minutes.
3. Add the olive oil, red wine vinegar, ground cumin, crushed garlic, coarse salt and fresh ground black pepper to bowl. Whisk to combine.
4. Drain the potatoes in colander. Place hot potatoes in bowl and toss with half the dressing.
5. Cover and refrigerate the potatoes to chill.
6. When ready to serve, add the zucchini, red bell pepper, corn, scallions, and cilantro.
7. Toss with the remaining vinaigrette.
8. Top individual servings with crumbled bacon.

Sweet potatoes are delicious and healthy. Check out our growing collection of sweet potato recipes representing the best the culinary world has to offer. Find the perfect potato salad recipe to serve at your next family get together.