Black bean sweet potato salad
This salad is easy to prepare and travels well, making it great to pack for lunch or a picnic. It's a delicious mix of flavors and textures, too.
Servings: 2 (approx)
Calories: 271.24kcal
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Ingredients
- 10 oz sweet potato 285g, roasted
- ½ cup black beans 82g (cooked bean weight)
- ¼ cup red onion approx ¼ an onion (finely diced volume)
- ½ red pepper
- ¼ cup cilantro a small handful, approx 15g coriander
- 1 tablespoon olive oil
- 2 teaspoon lime juice
- 1 teaspoon honey (or maple syrup to be fully vegan)
- ½ clove garlic crushed
Instructions
- If the sweet potatoes are not already roasted (eg leftover), peel and cut the sweet potatoes in to even bite-sized pieces and drizzle with a little olive oil to lightly coat. Roast at around 400F/200C for approx 30 minutes, until just starting to brown on the edges. Allow to cool (can be made ahead).
- Finely dice the red onion, cut the pepper into bite-sized pieces and chop the cilantro. Put all in a bowl with the cooled sweet potatoes and black beans.
- In a small bowl or jar, whisk or shake together the oil, lime, honey and garlic for the dressing. Drizzle over the salad, gently toss together to mix and serve or store, refrigerated, until needed.
Notes
This salad can be made a day ahead and stored in the fridge. It will also travel pretty well, although the sweet potato can break up if shaken too much or very soft.
Nutrition
Calories: 271.24kcal | Carbohydrates: 46.01g | Protein: 6.67g | Fat: 7.43g | Saturated Fat: 1.07g | Sodium: 81.81mg | Potassium: 722.32mg | Fiber: 8.96g | Sugar: 11.01g | Vitamin A: 21176.15IU | Vitamin C: 44.91mg | Calcium: 54.13mg | Iron: 1.9mg
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