Description
A vibrant salad featuring roasted sweet potatoes, black beans, bell peppers, and corn, dressed with lime juice and olive oil.
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 with 1 tablespoon of olive oil, cumin, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, stirring halfway, until tender and 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.
- Gently toss everything together to mix the flavors.
- Finish with a sprinkle of fresh cilantro and serve.
Notes
For make-ahead, roast sweet potatoes a day in advance and mix before serving. Customize by adding ingredients like avocado or feta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg