Southwestern Salad with Avocado Dressing

Source: Pinch of Yum

Serves 4 big salads


For the Salad:

  • 2 sweet potatoes
  • 1 tablespoon oil
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon chili powder
  • A sprinkle of cayenne if you like it hot
  • Salt and pepper to taste
  • 1 14 ounce can black beans, rinsed and drained
  • 1 14 ounce can sweet corn, rinsed and drained
  • 1 romaine heart chopped

For the Cilantro Dressing:

  • ½ an avocado
  • ¼ cup Greek yogurt
  • ½ cup water
  • 1 cup cilantro leaves and stems
  • 1 small clove garlic
  • ½ teaspoon salt
  • A squeeze of lime juice


  1. Preheat oven to 400 F.
  2. Peel the sweet potatoes and chop into bite-size pieces.
  3. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes.
  4. Roast potatoes for 10 minutes. Stir or shake the pan.
  5. Turn heat up to 425 F and roast for another 10-15 minutes.
  6. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.
  7. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
  8. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!


  • Frozen corn can be used if preferred.

Nutrition Information

Calories: 271; Total Fat: 8.2; Sodium: 874.5mg; Cholesterol: 2.3mg;

Total Carbohydrate: 41.6; Sugar: 6.3g; Protein: 11g.