Description
A vibrant salad with roasted sweet potatoes, black beans, and fresh vegetables, drizzled with lime for a refreshing taste.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 bell pepper, diced
- 1 small red onion, diced
- 1 cup corn (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes in a bowl with 1 tablespoon of olive oil, cumin, salt, and pepper until evenly coated.
- Spread them in a single layer on your baking sheet.
- Roast for 20-25 minutes, stirring halfway through until tender and slightly caramelized.
- Combine the roasted sweet potatoes, black beans, bell pepper, red onion, and corn in a large bowl.
- Drizzle the remaining tablespoon of olive oil and lime juice over the mixture.
- Garnish with fresh cilantro and serve.
Notes
Make-ahead tips: Roast the sweet potatoes ahead of time and assemble the salad just before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg