Appetizers / Soups / Salads

Sweet potato bean salad takes 15 minutes to prepare.

Sweet potato bean salad takes 45 minutes to cook.

Sweet potato bean salad makes 5 servings.

The ingredients for Sweet potato bean salad are:

200 gram *VEGETABLES (FRESH) - Sweet Potato, raw (1 medium/100g) (by MALAKIA63)
2 tbsp Extra Virgin Olive Oil
1.8 cup Beans, black
3 serving green onion, raw (1 whole stalk) (by RMEMECH)
149 gram(s) bell pepper, red, sweet, raw
1 cup kernels Yellow Sweet Corn, Frozen
2 tbsp Honey
4 tsp Dijon Mustard (Great Value)
2 tbsp Lemon juice
5 tbsp Cilantro, raw
.5 tsp Salt
.5 tsp Pepper, black

Here is how you make Sweet potato bean salad:

Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve. Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.Serving Size:?4-6 servings

The nutritional information for Sweet potato bean salad is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 240.1

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 355.1 mg
• Total Carbs: 41.3 g
• Dietary Fiber: 9.1 g
• Protein: 7.6 g