Sweet Potato, Black Bean and Corn Salad
 
Prep time
Cook time
Total time
 
Recipe type: Salad, Side Dish
Serves: 5 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel and cut sweet potatoes into about ¾ inch cubes.
  3. Toss sweet potato cubes with 1 Tbsp olive oil in a large bowl until well coated.
  4. Spread sweet potatoes on a foil lined sheet pan.
  5. Roast sweet potatoes in preheated oven 25 minutes.
  6. Mix remaining 2 Tbsp olive oil, rice vinegar, salt, black pepper and honey in a large serving bowl.
  7. 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/