Description
A vibrant and flavorful salad made with roasted sweet potatoes, black beans, and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 2 large sweet potatoes
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes into 1-inch cubes.
- Toss the sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet.
- Roast for 25-30 minutes, or until they are caramelized and tender.
- In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, corn, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for later use.
Notes
Can be stored in the refrigerator for up to 3 days. Avoid freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg