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.