Southwestern Sweet Potato Salad
Servings
12(1/2 cup) servings
Servings
12(1/2 cup) servings
Ingredients
  • 6cups peeled sweet potato chunksabout 2 1/2 pounds
  • salt and pepper to taste
  • 3tablespoons olive oildivided
  • 1/2cup chopped red bell pepper
  • 1/2cup chopped red onion
  • 2/3cup frozen cornthawed
  • 2/3cup black beansdrained and rinsed
  • 1/4cup chopped cilantro
  • 3tablespoons lime juice
  • 1teaspoon minced garlic
  • 1tablespoon jarred jalapeno slices
Instructions
  1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.

  2. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp and cool.

  3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.

  4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.
Recipe Notes

Per Serving: Calories 113 Calories from fat 28% Fat 4g Saturated Fat 0g Cholesterol 0mg Sodium 99mg Carbohydrate 19g Dietary Fiber 3g Sugars 4g Protein 2g Dietary Exchanges: 1 1/2 starch, 1/2 fat