Sweet Potato & Black Bean Salad
User Reviews
5
2 reviews
Excellent
Sweet Potato & Black Bean Salad
Report
A delicious vegetarian side full of vitamin A, fiber and is just downright tasty!
Share:
Ingredients
- 2 sweet potato large
- 2 tsp. olive oil
- 1 oz. black beans no sodium preferably
- 1 cup yellow corn thawed, frozen or canned (15.25 oz
- 1 yellow onion small, diced
- 1 jalapeno pepper diced
- 2 tsp. garlic minced
- 1/2 tsp. cumin ground
- 1/2 tsp salt
- 1 Tbsp. lime zest
- 2 Tbsp. lime juice fresh
- 1/2 tsp. black pepper
- 1/3 cup cilantro chopped, fresh
- 1 Tbsp. Greek yogurt plain nonfat
- 1 Tbsp. mayonnaise light
- 1 Tbsp. honey
Instructions
- Peel & cut sweet potato into 1/2 inch cubes.
- Preheat oven to 400 degrees F. Toss cubed sweet potatoes with olive oil and place on lined baking sheet. I used aluminum. Roast potatoes for ~20 minutes. Stir occasionally until potatoes are tender.
- Combine beans, corn, onion, cumin, lime zest, salt, pepper, and cilantro. For the spicy lovers out there, add a fresh jalapeño! Add cooled sweet potatoes and gently stir to combine.
- For the dressing: Whisk together lime juice, yogurt, mayo, honey, and freshly mined garlic. Pour dressing over salad and stir until evenly combined.
- And...VOILA! Sweet potato and black bean salad!
Equipments used:
Notes
- Adapted from Food & Nutrition Magazine
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
