Black Bean and Sweet Potato Salad

Black beans and sweet potatoes are both excellent sources of fiber, making this salad not only delicious but also good for digestion.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Black Bean and Sweet Potato Salad

Cooking Method: Boiling, Roasting Cuisine: American, Mexican Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Black Beans
• 2 medium Sweet Potatoes
• 1 small Red Onion
• 1 medium Bell Pepper
• 1 cup Corn
• 1 bunch Cilantro
• 2 juice of Lime
• 2 tablespoon Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the sweet potatoes into bite-sized cubes.
3. Toss the sweet potatoes with olive oil, cumin, salt, and pepper.
4. Spread the sweet potatoes on a baking sheet and roast for 20 minutes, or until tender.
5. While the sweet potatoes are roasting, rinse and drain the black beans.
6. Finely dice the red onion, bell pepper, and cilantro.
7. In a large bowl, combine the black beans, diced vegetables, corn, and lime juice.
8. Add the roasted sweet potatoes to the bowl and gently toss to combine.
9. Season with additional salt and pepper to taste.
10. Let the salad rest for 10 minutes to allow the flavors to meld.
11. Serve the black bean and sweet potato salad chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 55g19%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.