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.

How to Make It

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.

Chef'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.

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Ratings & Reviews

PKcookin's Review

Kischroe
April 17, 2014
I did not make this but had it at our monthly cooking group. The person who made it said it was very bland and she did a lot of adjusting and adding ingredients to fix the flavor. I am not sure exactly what was done but I do know toasted cumin seeds were then ground and added. This combination is a really good one. But consider cumin, pepper such as chipotle, chili, ancho to add a kick. Quinoa mixed in would also be fun.

Kischroe's Review

PKcookin
April 12, 2014
Not very flavorful.