Sweet Potato Black Bean Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 68.5 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 10.6 g
  • Protein: 9.7 g

View full nutritional breakdown of Sweet Potato Black Bean Salad calories by ingredient
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Number of Servings: 6


    3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
    1 large onion, preferably red, chopped
    3 TBSP Reduced Fat Veganaise
    Salt and freshly ground black pepper
    1fresh hot chili, like jalapeņo minced
    1 clove garlic, peeled
    Juice of 2 limes
    2 cups cooked black beans, drained (canned are fine)
    1 red pepper, seeded and finely diced
    1 yellow bell pepper, seeded and finely diced
    1 cup chopped fresh cilantro.


Heat oven to 400 degrees. Put sweet potatoes on a large baking sheet, spray with cooking spray, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan and allow to cool until ready to mix with dressing.

Put chilies in a blender or mini food processor along with garlic, lime juice, veganaise and a sprinkle of salt and pepper. Process until blended.

Put vegetables in a large bowl with beans and bell pepper, onion; toss with dressing and cilantro. Taste and adjust seasoning if necessary.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KATSMEYOW.

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