Best 4 Roasted Sweet Potato Salad With Black Beans And Chili Dressing Recipes
Calling all health-conscious foodies! Indulge in the Roasted Sweet Potato Salad with Black Beans and Chili Dressing, a symphony of flavors that will tantalize your taste buds. This delectable dish features perfectly roasted sweet potatoes, offering a delightful balance of sweet and earthy notes. The addition of protein-packed black beans and a zesty chili dressing elevates the salad to a satisfying and wholesome meal. For those seeking a refreshing and crunchy twist, the Cucumber and Tomato Salad with Feta and Lemon-Tahini Dressing offers a burst of freshness. Enjoy the crispness of cucumbers and tomatoes, complemented by creamy feta cheese and a tangy lemon-tahini dressing. And for the ultimate comfort food, try the One-Pot Cheesy Chicken and Rice Casserole. This dish combines tender chicken, fluffy rice, and a creamy cheese sauce, ensuring a hearty and satisfying meal that the whole family will love. Get ready to embark on a culinary journey with these delectable recipes that cater to various dietary preferences and taste buds.
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ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
ROASTED SWEET POTATO SALAD
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
VEGAN BLACK BEAN AND SWEET POTATO SALAD
This is a great side dish using fresh ingredients. There are never leftovers!
Provided by chefcs
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g
ROASTED SWEET POTATO AND BLACK BEAN SALAD
Provided by Georgia Downard
Categories Salad Bean Appetizer Side Roast Low Fat Vegetarian Low Cal High Fiber Dinner Lunch Sweet Potato/Yam Healthy Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.
Tips:
- Choose firm, brightly colored sweet potatoes for the best flavor and texture.
- To save time, you can roast the sweet potatoes in advance and store them in the refrigerator for up to 3 days.
- If you don't have any black beans on hand, you can substitute another type of bean, such as kidney beans or pinto beans.
- For a spicier dressing, add a pinch of cayenne pepper or chili powder.
- This salad is a great make-ahead dish. Simply store it in the refrigerator for up to 3 days.
Conclusion:
Roasted Sweet Potato Salad with Black Beans and Chili Dressing is a delicious and healthy salad that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a new and exciting salad recipe, give this one a try. You won't be disappointed!
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