Sweet Potato, Black Bean and Corn Salad
Recipe type: Salad, Side Dish
Serves: 5 servings
- 2 small to medium sweet potatoes
- 3 Tbsp extra virgin olive oil, divided
- Salt to taste
- 1 can black beans, rinsed and drained
- 1 ½ cups frozen corn, thawed (or fresh, microwaved for a minute)
- 4 green onions, thinly sliced
- 2 Tbsp rice vinegar
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tsp honey
- Preheat oven to 400 degrees F.
- Peel and cut sweet potatoes into about ¾ inch cubes.
- Toss sweet potato cubes with 1 Tbsp olive oil in a large bowl until well coated.
- Spread sweet potatoes on a foil lined sheet pan.
- Roast sweet potatoes in preheated oven 25 minutes.
- Mix remaining 2 Tbsp olive oil, rice vinegar, salt, black pepper and honey in a large serving bowl.
- Add roasted sweet potatoes, black beans, corn and green onions and toss well to coat with dressing.
Recipe by Savory Nature at http://savorynature.com/2016/04/01/sweet-potato-black-bean-and-corn-salad/
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