Ingredients and Weight:
- 2 lbs sweet potatoes, peeled and cubed
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 red onion, chopped
- 1 green bell pepper, chopped
- 1 cup frozen corn, thawed
- 1 cup chopped fresh cilantro
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tbsp honey
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation Time:
30 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tbsp olive oil and roast for 25 minutes or until tender.
- In a large bowl, combine roasted sweet potatoes, black beans, onion, bell pepper, corn, cilantro, and walnuts.
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Let the salad chill in the refrigerator for at least 2 hours before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 9g
- Protein: 12g
- Carbohydrates: 35g
- Fiber: 6g
Dish Characteristics:
- Colorful and vibrant
- Sweet and savory flavors
- Refreshing and filling
- Perfect for summer gatherings or as a side dish for any meal
User Comments:
- "This salad is so delicious and refreshing! The sweet potatoes add a nice twist to a traditional black bean salad."
- "I love the combination of textures in this salad. The roasted sweet potatoes are soft and the black beans add a bit of crunch."
- "I'm not usually a fan of vegan salads, but this one is a winner! It's so flavorful and satisfying."
Special Precautions and Tips:
- To save time, you can use canned sweet potatoes instead of roasting them yourself.
- If you don't have walnuts, you can substitute another crunchy ingredient, such as sunflower seeds or pumpkin seeds.
- This salad is best when chilled, so make it ahead of time and let it sit in the refrigerator for a few hours.
