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Solterita Salad

Created Exclusively for NC SweetPotato Commission by Savorez Mexican Restaurant - Wilmington, NC
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  • 2 medium sweetpotatoes
  • 1 tablespoon vegetable oil
  • ½ cup fresh roasted corn kernels
  • ½ cup cooked white beans without liquid
  • 1 avocado, peeled, seeded and diced
  • 1 small jalapeno pepper, thinly sliced
  • 10 grape tomatoes, halved
  • ½ cup red wine vinaigrette
  • ½ cup queso fresco, crumbled


  • Preheat oven to 400 degrees.
  • Scrub and peel the sweetpotatoes. Cut the potatoes into 1-inch cubes.
  • Place the sweetpotatoes and oil in a large bowl.
  • Use a spoon to stir and toss sweetpotatoes to cover with oil.
  • Spread sweetpotatoes on a large baking sheet. Bake in preheated oven until potatoes are browned and tender, about 20 minutes.
  • Remove potatoes from the oven and cool.
  • Place roasted sweetpotatoes, roasted corn, white beans, avocado, jalapeno and tomatoes and the red wine vinaigrette into a large bowl. Gently toss to coat the vegetables with the dressing, being careful not to mash avocados.
  • Divide mixture among two serving dishes. Scatter queso fresco over the salads.
Serves: 2