• Eliana

Sweet Potato Salad

Sweet Potato Salad

Prep time: 5 minutes

Active time: 5 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 6 Servings


2 pounds sweet potatoes (about 4 or 5), cut into fourths 1 (15-ounce) can black beans, drained and rinsed 3 green onions, trimmed and thinly sliced 1 medium red bell pepper, seeded and diced

1 (15-ounce) can corn, drained 1/2 cup cilantro leaves, minced 2 tablespoons honey 2 tablespoons dijon mustard

2 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt, or to taste 1 teaspoon pepper, or to taste


In a pot, add water and bring to a boil. Add sweet potatoes and cook until fork tender, about 20 minutes. Drain and peel. Cut sweet potatoes into 1-inch chunks; set aside.

Meanwhile, in a large bowl, add the black beans, green onions, red pepper, corn, and cilantro; set aside.

In a medium bowl, add the honey, Dijon mustard, lemon juice, and 2 tablespoons olive oil, whisk to combine. Season with salt and pepper, to taste; set aside.

Once the potatoes are cooked, add to the bowl with the vegetables. Pour the dressing over the potato mixture and toss to combine.

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