Two Peas & Their Pod · by Maria Lichty
Sweet Potato and Black Bean Mexican Salad
NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 32%
CARBS 69G60% OF CAL
20G FIBER0G ADDED10G INTRINSIC40G OTHER10G TOTAL SUGAR
FAT 17G34% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mexican salad with roasted sweet potatoes, black beans, lettuce, corn, avocado, and a tangy salsa-lime dressing. Quick, easy, and full of bright, colorful vegetables.
mainmexicansaladbeans🍪 sheet pan🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 large sweet potatoes (peeled and chopped)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Romaine lettuce (chopped)
- 1 15 oz black beans, rinsed and drained
- 1 large tomato (chopped)
- 1 cup corn (fresh, frozen, or canned-rinsed and drained)
- 1 large avocado (sliced)
- 1 cup chopped purple cabbage
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onion
- Limes-for juicing over salad
- Salsa or pico de gallo (if desired)
- Creamy Avocado Dressing
At a glance
PER SERVING · TIME 50M
CAL 23%·PRO 32%
CARBS 69G60% OF CAL
20G FIBER0G ADDED10G INTRINSIC40G OTHER10G TOTAL SUGAR
FAT 17G34% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 635mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1552mg
- Calcium
- 166mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.