Sweet potato salad with black beans and corn cobs

This Mexican-style sweet potato salad packs a flavour punch. Filled with veggies, black beans and pepitas, it’s a colourful crowd-pleaser.



Note: + cooling time



  • 2 large gold sweet potatoes, peeled, halved, thickly sliced
  • 2 tbs olive oil
  • 1 tbs salt-reduced taco seasoning
  • 2 corn cobs, husks and silk removed
  • 2 limes, zested, juiced
  • 1/2 cup finely chopped coriander
  • 400g can black beans, rinsed, drained
  • 1 avocado, stoned, peeled, thinly sliced
  • 200g cherry tomatoes, halved
  • 1 tbs pepitas (pumpkin seeds), toasted



Preheat oven to 200°C. Line a large baking tray with baking paper. Place the sweet potato, 1 tsp of the oil and 3 tsp of the taco seasoning in a large bowl. Toss to combine. Arrange in a single layer over the lined tray. Bake, turning occasionally, for 20-25 mins or until the sweet potato is tender. Set aside to cool.


Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred. Cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels.


Whisk the lime zest, lime juice, chopped coriander, remaining oil and remaining taco seasoning in a small bowl. Season.


Arrange the sweet potato, corn, beans, avocado and tomato on a serving platter. Drizzle with the dressing. Sprinkle with the pepitas.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.