Southwest Black Bean Salad with Sweet Potatoes
This Southwest Black Bean Salad with Sweet Potatoes is a vibrant and nutritious dish that combines hearty black beans and roasted sweet potatoes with fresh vegetables. The zesty lime-cumin dressing adds a burst of flavor, making it perfect for a light lunch or as a side for any meal. Plus, it’s easy to make and packed with protein and fiber!
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 medium sweet potato, peeled and diced
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped (optional for heat)
2 tbsp olive oil (for roasting sweet potatoes)
For the Dressing: 2 tbsp fresh lime juice
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
Salt and pepper, to taste
Instructions
1
Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender and slightly caramelized. Set aside to cool.
2
Prepare the salad: In a large bowl, combine black beans, corn, avocado, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
3
Make the dressing: In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
4
Assemble the salad: Add the roasted sweet potatoes to the salad mixture. Pour the dressing over the salad and gently toss until everything is evenly coated.
5
Serve: Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature as a light lunch, side dish, or meal prep option.
Tags:
#EasyMealPrep#GlutenFreeMeals#HealthyLunch#MealPrepSalad#QuickHealthyLunch#SouthwestBlackBeanSalad#SweetPotatoSalad#VeganSaladChefBryanCookingwithchefbryanKUTV
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