Healthy Southwestern Sweet Potato Salad
Healthy Southwestern Sweet Potato Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 12. One serving contains 140 calories, 3g of protein, and 4g of fat. For 52 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 11 foodies and cooks. If you have sweet potato, garlic, red onion, and a few other ingredients on hand, you can make it. It is brought to you by This Mama Cooks. It works well as an inexpensive salad for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is tremendous. Try Healthy Southwestern Sweet Potato Salad, Healthy Southwestern Sweet Potato Salad, and Southwestern Sweet Potato Salad + VIDEO for similar recipes.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
2/3 cup frozen corn, thawed
1 teaspoon minced garlic
1 tablespoon jarred jalapeño slices
3 tablespoons lime juice
3 tablespoons olive oil, divided
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
Salt and pepper to taste
6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
Equipment:
baking pan
blender
bowl
aluminum foil
oven
Cooking instruction summary:
Preheat oven 425F. Line baking pan with foil and coat with nonstick cooking spray.On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.In blender, puree lime juice, garlic, jalapeo and remaining 2 tablespoons oil. Toss with mixture.
Step by step:
1. Preheat oven 425F. Line baking pan with foil and coat with nonstick cooking spray.On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.In blender, puree lime juice, garlic, jalapeo and remaining 2 tablespoons oil. Toss with mixture.
Nutrition Information:
covered percent of daily need
