Caribbean Sweet Potato-and-Black Bean Salad

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 14 %
Fat 4.2 g
Satfat 0.6 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 11.2 g
Carbohydrate 49.7 g
Fiber 8.9 g
Cholesterol 0.0 mg
Iron 5.1 mg
Sodium 489 mg
Calcium 147 mg


1 cup (1/2-inch) cubed peeled sweet potato
1/4 cup banana chutney (such as Busha Browne's Original)
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1/2 cup sliced green onions, divided
1 (15-ounce) can black beans, rinsed and drained
3 cups torn spinach


Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach on each of 3 plates; top with 2/3 cup bean mixture. Sprinkle evenly with 1/4 cup onions.