4 medium sweet potatoes, peeled and cubed
1 medium red onion, chopped
4 tablespoons olive oil
2 medium jalapenos, seeded and roughly chopped
1 garlic clove
Juice of 2 medium limes
1 (15-ounce) can black beans, rinsed and drained
1 medium red bell pepper, finely chopped
1 teaspoon salt
Freshly ground black pepper
1 cup chopped cilantro
1. Preheat oven to 400F. Coat a baking sheet with nonstick cooking spray.
2. Place sweet potatoes and onions on a baking sheet; drizzle with olive oil. Bake, turning occasionally, until edges brown, 30 to 40 minutes.
3. Place jalapenos, garlic, lime juice in a blender or food processor and process until blended.
4. Toss warm sweet potatoes and onions, beans, and bell pepper in a large bowl. Add the jalapeno mixture, salt and pepper. Toss well. Top with cilantro.
Submitted by Jennie Stever, Albuquerque, N.M.
Nutritional facts per serving: 213 calories, 9g fat, 50mg cholesterol, 5g protein, 31g carbohydrates, 7g fiber, 706mg sodium
This recipe originally appeared as Sweet Potato and Black Bean Salad on Relish.com