Southwestern Sweet Potato Salad

Southwestern Sweet Potato Salad
<i>Eating Well To Fight Arthritis</i>
  • Yield: 12 servings


6cups peeled sweet potatoes
salt and pepper, to taste
3tablespoons olive oil, divided
1/2cup chopped red bell pepper
1/2cup chopped red onion
2/3 cup frozen corn, thawed
2/3cup black beans, drained and rinsed
1/4cup chopped cilantro
3tablespoons lime juice
1teaspoon minced garlic
1tablespoon jarred jalapeno slices


  1. Preheat oven 425°F. Line baking pan with foil and coat with nonstick cooking spray.
  2. 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.
  3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
  4. In blender, puree lime juice, garlic, jalapeño and remaining 2 tablespoons oil. Toss with mixture.

Recipes courtesy of Eating Well To Fight Arthritis by Holly Clegg.

Nutritional Info *per serving

  • Calories 113
  • Fat 4 g
  • Saturated Fat 2 g
  • Fiber 3 g
  • Sugars 3 g
  • Protein 2 g