Roasted Sweet Potato Black Bean Salad with Fresh Pineapple Corn Salsa
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 1/2 pounds sweet potatoes (about 4 medium), cut into 1 inch chunks
- 2 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon pure maple syrup
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- Freshly ground salt and pepper, to taste
- 1 (15 oz) can black beans, rinsed, drained and patted dry
- For the salsa:
- 1 cup fresh diced pineapple
- 3/4 cup sweet corn, preferably organic (canned is fine)
- 1/4 cup diecd red onion
- 1 jalapeño, seeded and diced
- 1/3 cup finely chopped fresh cilantro
- salt, to taste
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Preparation
Step 1
Preheat oven to 400 degrees F. Add sweet potato cubes to a large bowl.
Step 2
In a small bowl, whisk together olive oil, lime juice maple syrup, garlic and chili powder. Pour over sweet potatoes and toss evenly to distribute.
Step 3
Pour on a baking sheet and spread out evenly. Roast in oven for 25-35 minutes, flipping halfway through, until sweet potatoes are almost fork tender.
Step 4
Remove from oven, cool for a few minutes then immediately transfer to a large bowl or a serving platter. Toss sweet potatoes with black beans and top with salsa!
Step 5
While the sweet potatoes are roasting, make the salsa: In a large bowl, toss pineapple, corn, red onion, jalapeño, cilantro and salt together. Serve warm or cold! Salad can be made a day ahead of time. Serves 4.
Step 6
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