ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm Sweet Potato and Black Bean Salad

Photo: Stephen Devries; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 1/2 cup)
Serve this Mexican-themed Warm Sweet Potato and Black Bean Salad on any taco night for a healthy side, and save the leftovers for a quick and easy lunch the next day.

Ingredients

  • 1 cup diced peeled sweet potato
  • 1/4 cup unsalted chicken stock
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 83
  • fat 0.1 g
  • satfat 0.0 g
  • sodium 182 mg

How to Make It

  1. Combine sweet potato and chicken stock in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in black beans, oregano, lime juice, salt, and pepper. Cook 2 minutes or until thoroughly heated.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.