Southwestern Sweet Potato Salad

A sensational and explosive combination of roasted sweet yams, crunchy corn, black beans in a light jalapeño dressing.. This recipe is from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 easy recipes from my Louisiana Kitchen.

Ingredients

• 6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
• Salt and pepper to taste
• 3 tablespoons olive oil, divided
• 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 jarred jalapeno slices

Preparation

1. Preheat oven to 425 degrees. Line baking pan with foil and coat 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, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.

This recipe makes 12 (1/2-cup) servings.

Nutritional Analysis (per serving)

• 113 calories (28% calories from fat)
• 4 grams fat
• 0 grams saturated fat
• 0 milligrams cholesterol
• 99 milligrams sodium
• 19 grams carbohydrates
• 3 grams dietary fiber
• 4 grams sugars
• 2 grams protein
• Dietary Exchanges: 1 1/2 starch, 1/2 fat

Nutrition Nugget: Their rich orange color lets you know sweet potatoes are rich in vitamin A and powerful anti-inflammatory antioxidants.

Recipe from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 easy recipes from my Louisiana Kitchen. For more of Holly's easy healthy recipes and tips, visit her Blog and YouTube channel.