Warm Sweet Potato and Black Bean Salad

Warm Sweet Potato and Black Bean Salad Recipe
Photo: Stephen Devries; Styling: Cindy Barr

 

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.
2

Has potential

Yield:

Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Fat 0.1 g
Satfat 0.0 g
Sodium 182 mg

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

Preparation

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.

Note:

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.

Bruce Weinstein and Mark Scarbrough,

March 2014
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