Mexican Sweet Potato Salad

We’re not sure if it’s our sweet tooth, but there’s something about a sweet potato that just hits the spot. Cozy comfort food that also squashes a sweet tooth, sign these veggie-loving, twin dietitians with a sugar tooth up! 😉 Our clients are always so relieved to know we aren’t anti-carb girls. In fact, we know from research, the results on ourselves and on our clients that small amount of a high-fiber quality carb gives you energy, helps you to lose weight, prevents mood swings and helps prevent binges—woohoo! And sweet potatoes, well these cozy nutrient-packed spuds are just our style!  Remember these satisfiers? Roasted Sweet Potato Wedges with Pumpkin DipKale Salad with Warm Roasted Sweet Potato and CarrotsSweet Potato Cutie Pies and our Sweet Potato and Carrot Mash, just to name a few?

 

Well, now you can even say buh bye to potato salads that are loaded with fat and that pack on the pounds! This sweet potato salad is a lighter, Mexican style salad and you’ll flip for it! And the fiber in our ‘ole sweet potato helps to control blood sugar control, fills you up and plays a role in helping you to eat less and lose weight, oh yeah!

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Think this isn’t enough reason to cozy up with this satiating salad? We’ve tossed in yummy black since they’ve got protein and fiber to keep you full and satisfied—plus they’re packed with antioxidants and anti-inflammatory compounds to keep your body in better working order. In fact, recent research has shown that black beans provide special support for digestive tract health, and particularly the colon. So if you struggle with a digestive system that seems to always be bloated and be having issues, ironically, black beans can help you in the long term!

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Mexican Sweet Potato Salad

Makes 9 servings

Ingredients:

  • 4 medium sweet (6 oz each) potatoes, peeled and cut into 3/4 inch slices
  • 1 can non GMO corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 2 red peppers, diced
  • 4 green onions, chopped
  • 1 medium avocado, pit and skin removed, chopped

 

Directions:

1). Microwave sweet potatoes one at a time (about 5 minutes each side) or until you can pierce with a fork.

2). In a large bowl, combine the corn, black beans, red pepper, green onions, cilantro, and avocados. Once the sweet potatoes are cooked through, quarter the rounds and add them to the bowl!

3). ENJOY! Easy as 1-2-3

 

Nutritional Information:

9 servings

Calories 106; Fat 3.4g; Saturated Fat 0g; Carbohydrates 19g; Protein 3g; Cholesterol 8mg; Sodium 20mg; Fiber 5g

Mexican Sweet Potato Salad
 
Author:
Serves: 9 servings
Ingredients
  • 4 medium sweet (6 oz each) potatoes, peeled and cut into ¾ inch slices
  • 1 can non GMO corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 2 red peppers, diced
  • 4 green onions, chopped
  • 1 medium avocado, pit and skin removed, chopped
Instructions
  1. ). Microwave sweet potatoes one at a time (about 5 minutes each side) or until you can pierce with a fork.
  2. ). In a large bowl, combine the corn, black beans, red pepper, green onions, cilantro, and avocados. Once the sweet potatoes are cooked through, quarter the rounds and add them to the bowl!
  3. ). ENJOY! Easy as 1-2-3
Nutrition Information
Serving size: 1 cup Calories: 106 Fat: 3.4 Saturated fat: 0 Carbohydrates: 19 Sodium: 20 Fiber: 5 Protein: 3 Cholesterol: 8

 

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