Southwestern Sweet Potato Salad
The combination of roasted sweet potatoes, corn and black beans in a light jalapeño dressing makes for a tasty explosion of flavors and colors.
6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
Salt and ground black pepper to taste
3 tablespoons olive oil - divided use
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon pickled jalapeño slices
- Preheat oven to 425°F (220°C). Coat foil lined baking sheet with nonstick cooking spray.
- On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. roast about 30 minutes or until potatoes are crisp. Cool.
- In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
- In blender, puree lime juice, garlic, jalapeño and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.
Makes 12 (1/2-cup) servings.
Nutritional Information Per Serving (1/12 of recipe): 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.
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe and photograph courtesy of Louisiana Sweet Potato Commission.