Monday, October 30, 2017

Southwest Sweet Potato Salad

This recipe is wonderful.  It’s so good for you and it’s simple to make and even better the next day.  It’s a new staple in my kitchen.  It’s that good!

Makes 12 (1/2-cup) servings


4-6 cups peeled sweet potatoes, cut into small dice

Salt and pepper to taste

1.5 tablespoons olive oil

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

2/3 cup frozen corn, thawed

1 15 oz. can  black beans, drained well and rinsed

3 tablespoons lime juice

2 teaspoons minced garlic

2 tablespoon jarred jalapeno slices


1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.

2. On prepared pan, toss together sweet potatoes, salt and pepper and spray with cooking spray. Roast about 20-25 minutes or until potatoes are crisp and cool.

3.In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, and black beans

4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil.  I used an immersion blender for this step, so much easier

Toss all together, let marinate a few hours and serve


*Nutritional information per serving: Calories 113 Calories from fat 28% Fat 4g Saturated Fat 0g Cholesterol 0mg Sodium 99mg Carbohydrate 19g Dietary Fiber 3g Sugars 4g Protein 2g Dietary Exchanges: 1 1/2 starch, 1/2 fat

*Nutritional Information is approximate, always double check to be certain of calorie count

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