Southwest Sweet Potato Salad with Cilantro Dressing

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Roasted sweet potatoes, black beans and corn tossed with a cilantro lime dressing makes an easy, delicious vegetarian dinner. Lately, we have been trying to eat less meat and in it’s place entered sweet potatoes. They are very filling and have many health benefits. Combined with beans and corn, it packs mighty doses of fiber and protein, too! The cilantro lime dressing is really easy to make in the Magic Bullet – just toss all ingredients in a cup and blend before drizzling over your sweet potato salad. Enjoy warmed or cold.

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Southwest Sweet Potato Salad with Cilantro Dressing

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 can (14.5 oz) black beans
  • 1 cup cooked corn
  • 1 small clove garlic, minced
  • 1/4 cup fresh cilantro
  • 1/2 cup + 2 tbsp olive oil
  • 1 lime, juiced
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the sweet potatoes with 2 tbsp olive oil on a baking sheet and roast in the oven until tender, about 25 minutes. Turn halfway.
  3. Combine the garlic, cilantro, olive oil and lime in a Magic Bullet cup and blend.
  4. Toss the dressing, cooked sweet potatoes, beans and corn together in a large bowl and top with fresh cilantro.

Makes 4 cups.

 

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