Sweet Potato Salad

Teresa Blackburn
  • Yield: 6 servings


4medium sweet potatoes, peeled and cubed
1medium red onion, chopped
4tablespoons olive oil
2medium jalapeños, seeded and roughly chopped
1-- garlic clove
-- Juice of 2 medium limes
1-- (15-ounce) can black beans, rinsed and drained
1medium red bell pepper, finely chopped
1teaspoon salt
-- Freshly ground black pepper
1/3cup chopped cilantro


  1. Preheat oven to 400F. Coat a baking sheet with nonstick cooking spray.
  2. Place sweet potatoes and onions on a baking sheet; drizzle with olive oil. Bake, turning occasionally, until edges brown, 30 to 40 minutes.
  3. Place jalapenos, garlic, lime juice in a blender or food processor and process until blended.
  4. Toss warm sweet potatoes and onions, beans, and bell pepper in a large bowl.  Add the jalapeno mixture, salt and  pepper. Toss well. Top with cilantro.

Nutritional Info *per serving

  • Calories 213
  • Fat 9g
  • Cholesterol 0mg
  • Sodium 706mg
  • Carbohydrate 31g
  • Fiber 7g
  • Protein 5g