Southwestern Sweet Potato Salad

The combination of roasted sweet potatoes, corn and black beans in a light jalapeño dressing makes for a tasty explosion of flavors and colors.

Recipe Ingredients:

6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
Salt and ground black pepper to taste
3 tablespoons olive oil - divided use
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon pickled jalapeño slices

Cooking Directions:

1. Preheat oven to 425°F (220°C). Coat foil lined baking sheet with nonstick cooking spray.
2. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. roast about 30 minutes or until potatoes are crisp. Cool.
3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
4. In blender, puree lime juice, garlic, jalapeño and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.

Makes 12 (1/2-cup) servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 113, Calories from fat: 28%, Fat: 4g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 99mg, Carbohydrate: 19g, Dietary Fiber: 3g, Sugars: 4g, Protein: 2g, Dietary Exchanges: 1 1/2 starch, 1/2 fat.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph courtesy of Louisiana Sweet Potato Commission.