Description
A simple salad featuring roasted sweet potatoes and black beans with a light lime dressing.
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 tablespoon olive oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 20 to 25 minutes, or until tender and slightly caramelized. Let cool slightly.
- In a large bowl, combine the roasted sweet potatoes, black beans, corn, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Serve immediately or chill before serving.
Notes
- You can roast the sweet potatoes ahead of time for quicker assembly.
- If using frozen corn, thaw it before adding it to the salad.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9
- Sodium: 150
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 12
- Protein: 10
- Cholesterol: 0
Keywords: sweet potato, black bean, salad, roasted vegetables, vegan side dish, lime dressing