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Black Bean Corn Salad

A vibrant and nutritious salad featuring roasted sweet potatoes, black beans, corn, and fresh vegetables, topped with a zesty dressing and feta cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 medium sweet potatoes Peeled and diced
Salad Components
  • 1 can black beans Drained and rinsed
  • 1 cup corn Fresh or canned
  • 1 medium green bell pepper Diced
  • 1/2 medium red onion Chopped
  • 1/4 cup pickled jalapeños Chopped
  • 1/2 cup feta cheese Crumbled
  • 1/4 cup fresh cilantro Chopped
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lime juice Freshly squeezed
  • 1 tablespoon honey Optional, adjust to taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt To taste

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Peel and dice the sweet potatoes.
  2. Toss sweet potatoes in olive oil, salt, and black pepper, then roast for 25–30 minutes until caramelized and tender.
Dressing
  1. In a large mixing bowl, combine chopped cilantro, olive oil, lime juice, honey, Dijon mustard, and salt. Whisk until thoroughly mixed.
Marinating Beans
  1. Drain and rinse the black beans, then toss them in the prepared dressing. Let them marinate while the sweet potatoes roast.
Combining Ingredients
  1. Add corn, diced green bell pepper, chopped red onion, pickled jalapeños, crumbled feta, and the roasted sweet potatoes to the bowl with the dressing.
Serving
  1. Gently toss all ingredients together, taste and adjust seasoning if necessary. Serve immediately or let it chill for 30–60 minutes to enhance flavors.

Notes

Consider adding seasonal vegetables for freshness. Ensure sweet potatoes are diced uniformly for even roasting. To elevate the dish, use freshly cooked beans instead of canned, if desired. Adjust jalapeños for spice level according to taste.