Sweet Potato Black Bean Salad
Ingredients
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 red pepper, diced
- 1 green pepper, diced
- 1 jalapeño, diced
- ⅓ cup cilantro, chopped
- 1 can low-sodium black beans, drained and rinsed
Dressing
- 1 teaspoon lime zest
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey (agave if vegan)
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Directions
- Preheat the oven to 425°F.
- Toss the potatoes with olive oil, then spread out on a baking sheet.
- Roast until tender—about 25 minutes. Allow to cool.
- Whisk together the ingredients for the dressing and set aside.
- Combine the potatoes, peppers, cilantro, and black beans in a large bowl.
- Drizzle with the dressing and gently toss.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 200 (60 from fat) |
| Total fat | 7g |
| Saturated fat | 1g |
| Cholesterol | 0mg |
| Sodium | 250mg |
| Carbohydrate | 31g (8g dietary fiber, 8g sugar) |
| Protein | 5g |
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