Ingredients and Weight:
- Sweet potatoes: 2 pounds
- Mango: 1 pound
- Red onion: 1/2 pound
- Black beans: 1 can (15 ounces)
- Corn kernels: 1 can (15 ounces)
- Cilantro: 1/4 cup
- Lime juice: 1/4 cup
- Olive oil: 1/4 cup
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level:
2/5 (simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes and cut into 1-inch cubes.
- Toss sweet potatoes with olive oil, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
- While sweet potatoes are roasting, dice mango and red onion.
- Combine sweet potatoes, mango, onion, black beans, corn, and cilantro in a large bowl.
- Drizzle with lime juice and olive oil, and season with salt and pepper to taste.
- Toss salad gently to combine.
Nutritional Information (per serving):
- Calories: 250
- Fat: 10g
- Saturated fat: 2g
- Sodium: 300mg
- Carbohydrate: 40g
- Fiber: 5g
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Bright and colorful
- Sweet and savory
- Crunchy and refreshing
User Comments:
- "This salad is so delicious and refreshing! The combination of sweet potatoes, mango, and black beans is perfect."
- "I love that this salad is no-mayo. It's a healthy alternative to traditional potato salads."
- "This is my new favorite salad! It's easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- Choose a ripe mango that is firm but not too soft.
- Use fresh cilantro for the best flavor.
- If you prefer a spicier salad, add a pinch of chili powder or cayenne pepper to taste.
