Southwestern Roasted Potato Salad

Southwestern Roasted Potato, Corn & Black Bean Salad

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  • 1 bag small yellow potatoes, cut in half or quartered*
  • 1 Tbls. olive oil
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. cumin
  • 1/4 tsp. chipotle powder
  • 1/4 tsp. salt
  • several grinds of fresh ground black pepper
  • 2 ears corn, shucked, kernels sliced off the cob
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 3 small green onions, sliced
  • 1 pint grape tomatoes, sliced in half or quartered
  • large handful cilantro, chopped

For the dressing:

  • 1 Tbls. olive oil
  • 2 Tbls. agave syrup
  • 1 lime, zested and juiced
  • pinch of chipotle powder
  • salt & pepper, to taste


  1. Preheat oven to 425°
  2. Toss potatoes with olive oil, paprika, cumin, chipotle powder, salt & pepper and place on baking sheet. Roast potatoes until tender, about 15 minutes or so, depending on the size you cut them into. Remove from oven and set aside.
  3. On baking sheet, place corn kernels, drizzle a bit more olive oil, a little salt & pepper and roast in oven just slightly, about 3-4 minutes. Set aside.
  4. In large bowl combine potatoes, corn, and remaining salad ingredients. Toss to combine.
  5. In small bowl, combine dressing ingredients and whisk well. Add to potato salad and toss to combine. Serve room temperature.


*Use your favorite baby/fingerling potato. I cut the potatoes in half but think they were a bit too big and next time will cut them smaller. The measurements for the paprika, cumin, chipotle, salt & pepper are estimates…I didn’t really measure them, just used a few shakes of each spice over the potatoes prior to roasting them. Adjust amounts to your liking.