Southwest Sweet Potato Salad

INGREDIENTS

• 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 chopped cilantro
• 1 clove garlic, minced
• Juice of ½ lime

NUTRITION FACTS FOR ONE SERVING

(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

DIRECTIONS

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.