Bean and sweet potato salad
The Bean and Sweet Potato Salad features roasted sweet potatoes, hearty kidney and black beans, and sweet corn for a nutritious and tasty dish. It's seasoned with garlic powder and coriander leaves, making it ideal as a side or light main course.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup sweet potatos1 tbsp olive oil
1.50 cups kidney beans
1 can black beans
1 can sweet corn
1 tsp garlic powder
1 tsp coriander leaves
The Bean and Sweet Potato Salad is a vibrant and nutritious dish that's perfect for a healthy meal or a side dish. Combining the earthy sweetness of the sweet potatoes with the hearty texture of kidney and black beans, this salad is both satisfying and flavorful. The addition of sweet corn and spices ensures a delightful mix of tastes and textures, making it an ideal choice for any meal.
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the peeled and diced sweet potatoes in a bowl, and drizzle with olive oil. Toss to evenly coat the sweet potatoes.
- Spread the sweet potatoes out on a baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are tender and lightly browned. Stir once halfway through the roasting time to ensure even cooking.
- Once done, remove from the oven and let it cool slightly.
- In a large mixing bowl, add the kidney beans, black beans, and sweet corn. Mix until well combined.
- Sprinkle the garlic powder over the bean and corn mixture.
- Add the roasted sweet potatoes to the bowl.
- Gently stir all the ingredients together to ensure an even distribution of sweet potatoes, beans, corn, and seasoning.
- Sprinkle the chopped coriander leaves on top of the salad.
- Serve the Bean and Sweet Potato Salad at room temperature or chilled. It makes a great side dish or a light, healthy main course.
This Bean and Sweet Potato Salad is a wonderful, wholesome dish that can be enjoyed on its own or as a side. It's both easy to prepare and packed with nutrients, making it a great addition to your recipe collection. Whether you're serving it at a family gathering or enjoying it for a quick lunch, this salad is sure to please.
Bean and sweet potato salad FAQ:
Roast the sweet potatoes in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are tender and lightly browned. Be sure to stir them once halfway through for even cooking.
Store leftover salad in an airtight container in the refrigerator for up to 3 days. For the best texture, add fresh coriander leaves just before serving.
Yes, you can substitute any type of beans you prefer, such as pinto beans or chickpeas. Just ensure they are cooked or canned, and well-drained before adding.
This salad can be served at room temperature or chilled. Both options are delicious, so you can choose based on your preference.
This recipe is already vegan as it contains no animal products. It’s perfect for plant-based diets!
Cooking Tips:
- Roast the sweet potatoes for added flavor and a slightly crispy texture.
- Rinse and drain canned beans and corn to reduce sodium content.
- Feel free to customize the salad with additional veggies like bell peppers, red onions, or cherry tomatoes.
- For a touch of freshness, add a squeeze of lime and some chopped fresh cilantro before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
1 ServingsCalories 1140kcal
Protein 63g
Carbohydrates 220g
Fiber 60g
Sugar 18g
Fat 20g
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