Cooking with Chef Bryan - Southwest Black Bean Salad with Sweet Potatoes

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Cooking with Chef Bryan - Southwest Black Bean Salad with Sweet Potatoes
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This Southwest Black Bean Salad with Sweet Potatoes is a vibrant and nutritious dish that combines hearty black beans and roasted sweet potatoes with fresh vege

is a vibrant and nutritious dish that combines hearty black beans and roasted sweet potatoes with fresh vegetables. The zesty lime-cumin dressing adds a burst of flavor, making it perfect for a light lunch or as a side for any meal. Plus, it’s easy to make and packed with protein and fiber!1 jalapeño, seeded and finely chopped 1) Roast the sweet potatoes : Preheat the oven to 400F . Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper.

2) Prepare the salad: In a large bowl, combine black beans, corn, avocado, cherry tomatoes, red onion, cilantro, and jalapeño . 3) Make the dressing: In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. 4) Assemble the salad: Add the roasted sweet potatoes to the salad mixture. Pour the dressing over the salad and gently toss until everything is evenly coated.

5) Serve: Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature as a light lunch, side dish, or meal prep option.

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