Sweet Potato and Black Bean Salad

This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime and is a great side to any Mexican meal.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Put sweet potato and red onion in a large bowl. Drizzle 2 tablespoons olive oil over the sweet potato mixture and toss to coat vegetables in oil; spread onto a baking sheet.

Step: 3

Bake in preheated oven, turning occasionally, until browned on the edges, 30 to 40 minutes. Let roasted vegetables cool to room temperature.

Step: 4

Puree jalapeno peppers, garlic, lime juice, and remaining olive oil in a blender or food processor until smooth.

Step: 5

Transfer cooled roasted vegetables to a large bowl; add black beans and green bell pepper. Pour pureed jalapeno pepper mixture over the vegetable mixture and toss to coat; season with salt and pepper. Garnish salad with cilantro.

Per Serving: 328 calories; protein 7.9g; carbohydrates 55.5g; fat 9.4g; sodium 767mg.

Fruit salad is morely of the easiest salads to make . It is high in fibre and water content . As fruits can make natural sugar , you must have them for breakfast . The sugar can will give you more energy for the day and deal with your sweet cravings too.

Salads is sometimes get a not good for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s exactly where you’ll find the salads that may get weight loss.