Southwest Sweet Potato Salad


  • 2 medium sweet potatoes, peeled and chopped
  • ½ Tbsp olive oil
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ½ cup canned black beans, rinsed and drained
  • ½ cup canned or thawed frozen corn kernels
  • ½ bell pepper, chopped
  • ½ jalapeño, diced
  • 1 Tbsp cilantro, chopped
  • 1 clove garlic, minced
  • Juice of ½ lime


(approx. ⅔ cup; makes 4 servings):

122 calories; 23 grams carbohydrate; 1 gram fat; 4 grams protein; 5 grams dietary fiber
Average cost of recipe: $2.50


Preheat oven to 375°F. Toss the potatoes in olive oil, salt, and pepper in a medium bowl. Place potatoes in a single layer on a baking sheet lined with aluminum foil and bake, stirring occasionally, for 25 to 30 minutes or until tender. Remove potatoes from baking sheet and allow to cool. In a large bowl, toss potatoes with remaining ingredients. Serve cold or at room temperature.