Roasted Sweet Potato and Black Bean Salad
This vibrant dish draws inspiration from the heart of Latin American flavors. Combining earthy roasted sweet potatoes with robust black beans, this salad offers a harmonious blend of textures and tastes, perfect for a refreshing yet satiating meal. The colorful ensemble enhances any dining table, making it a delightful feast for the eyes as well.
Equipment
- Baking sheet
- Mixing bowls
- Chef's Knife
Ingredients
- 2 medium sweet potatoes peeled and diced
- 2 tablespoons olive oil extra virgin recommended
- 1 teaspoon cumin ground
- 1 cup black beans cooked or canned, drained and rinsed
- 1 cup corn fresh or frozen
- 1 medium red bell pepper diced
- ¼ cup cilantro chopped
- ½ teaspoon salt
- 1 medium lime juiced; freshly squeezed
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, toss diced sweet potatoes with olive oil, cumin, and a pinch of salt. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.
- In the meanwhile, combine black beans, corn, red bell pepper, and cilantro in a large bowl. Add the roasted sweet potatoes once ready.
- Toss the salad with lime juice and additional salt to taste. Serve either warm or at room temperature.
Notes
- For added zest, consider sprinkling a pinch of smoked paprika over the roasted sweet potatoes.
- For a heartier meal, serve alongside grilled chicken or fish.
Nutrition
Calories: 268kcalCarbohydrates: 45gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 357mgPotassium: 712mgFiber: 9gSugar: 8gVitamin A: 17149IUVitamin C: 48mgCalcium: 60mgIron: 2mg
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