Warm Sweet Potato and Black Bean Salad

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.

Yield: Serves 4 (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Sodium: 182mg

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

  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.
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.

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