Description
A vibrant salad featuring roasted sweet potatoes and black beans, complemented by fresh vegetables and a zesty lime dressing.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper in a mixing bowl.
- Spread them out on a baking sheet to prevent steaming.
- Roast the sweet potatoes for about 25-30 minutes, stirring halfway through.
- Combine the roasted sweet potatoes with black beans, red bell pepper, corn, and red onion in a large bowl.
- Whisk together lime juice, cumin, and a pinch of salt in a small bowl.
- Pour the dressing over the salad and gently toss to combine.
- Garnish with fresh cilantro before serving.
Notes
This salad tastes even better the next day. Store in an airtight container and add cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, sweet potato, black bean, vegan, gluten-free, healthy meal prep