Sweet Potato and Black Bean Salad

This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime making it great side to any Mexican meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 328 Calories

Ingredients

• 1 teaspoon salt
• 1 clove garlic, minced
• 1 red onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 2 limes, juiced
• ¼ cup olive oil, divided
• 1 green bell pepper, finely chopped
• freshly ground black pepper to taste
• 2 jalapeno peppers, seeded and chopped
• ⅓ cup chopped cilantro
• 4 sweet potatoes, peeled and cubed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Put sweet potato and red onion in a large bowl. Drizzle 2 tablespoons olive oil over the sweet potato mixture and toss to coat vegetables in oil; spread onto a baking sheet.

Step 3

Bake in preheated oven, turning occasionally, until browned on the edges, 30 to 40 minutes. Let roasted vegetables cool to room temperature.

Step 4

Puree jalapeno peppers, garlic, lime juice, and remaining olive oil in a blender or food processor until smooth.

Step 5

Transfer cooled roasted vegetables to a large bowl; add black beans and green bell pepper. Pour pureed jalapeno pepper mixture over the vegetable mixture and toss to coat; season with salt and pepper. Garnish salad with cilantro.