Roasted Sweet Potato & Black Bean Salad
Recipe: #707
October 17, 2011
Categories: Salads, Bean Salad, Side Dishes, Beans, Black Beans, Sweet Potato/Yam, Southwest, Labor Day, Oven Roast, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"I found this recipe on a food blog, which indicated it was a variation of a recipe from Everyday Food. There is also a similar recipe on Martha Stewart's web site. This recipe is a combination of those two recipes. I particularly like the roasted sweet potatoes (versus boiled). Roasting them with the spices was oh so good. Roasting (charred/browned sides) gives the sweet potatoes a nice rustic look in the salad. I usually have this for lunch, served over fresh baby spinach leaves with a light coating of balsamic vinaigrette."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (294.1 g)
- Calories 460.8
- Total Fat - 12.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 17.9 mg
- Total Carbohydrate - 72.2 g
- Dietary Fiber - 15.7 g
- Sugars - 3.9 g
- Protein - 20.8 g
- Calcium - 153.6 mg
- Iron - 7.8 mg
- Vitamin C - 40.8 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Heat oven to 450°F Position oven rack in the lower third of the oven.
Step 2
Put sweet potatoes on a rimmed baking sheet. Drizzle with olive oil. Sprinkle potatoes with cumin, salt, pepper, and red pepper flakes. Toss potatoes until well coated.
Step 3
Roast in oven 25-35 minutes, tossing potatoes once at the halfway point.
Step 4
In a large bowl, whisk together the lime juice and olive oil. Season with salt and pepper if desired.
Step 5
Add black beans, red onion, and cilantro. Toss gently. Add sweet potato cubes and toss gently.
Tips
No special items needed.
2 Reviews
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