Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light March 2014

Gallery

Credit: Stephen Devries; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

83 calories; fat 0.1g; sodium 182mg.
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