This recipe is wonderful. It’s so good for you and it’s simple to make and even better the next day. It’s a new staple in my kitchen. It’s that good!
Makes 12 (1/2-cup) servings
4-6 cups peeled sweet potatoes, cut into small dice
Salt and pepper to taste
1.5 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
1 15 oz. can black beans, drained well and rinsed
3 tablespoons lime juice
2 teaspoons minced garlic
2 tablespoon jarred jalapeno slices
1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.
2. On prepared pan, toss together sweet potatoes, salt and pepper and spray with cooking spray. Roast about 20-25 minutes or until potatoes are crisp and cool.
3.In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, and black beans
4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. I used an immersion blender for this step, so much easier
Toss all together, let marinate a few hours and serve
*Nutritional information per serving: Calories 113 Calories from fat 28% Fat 4g Saturated Fat 0g Cholesterol 0mg Sodium 99mg Carbohydrate 19g Dietary Fiber 3g Sugars 4g Protein 2g Dietary Exchanges: 1 1/2 starch, 1/2 fat
*Nutritional Information is approximate, always double check to be certain of calorie count
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