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Sweet Potato SaladÂ
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Prep time: 5 minutes
Active time: 5 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 6 Servings
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Ingredients:
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
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Directions:
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.
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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.
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Once the potatoes are cooked, add to the bowl with the vegetables. Pour the dressing over the potato mixture and toss to combine.Â
MADE BY ELIANA
WITH LOVE

Think Good
and it will be Good.
