Caribbean Sweet Potato-and-Black Bean Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 14%
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.2g
  • Carbohydrate: 49.7g
  • Fiber: 8.9g
  • Cholesterol: 0.0mg
  • Iron: 5.1mg
  • Sodium: 489mg
  • Calcium: 147mg

Ingredients

  • 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

Preparation

  1. 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.
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Caribbean Sweet Potato-and-Black Bean Salad Recipe at a Glance
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