Sweet Potato and Black Bean Salad

Note: Add more chipotle if you like it super spicy or less if you prefer it milder.

Prep and cook time: 16 minutes

What you need:

• 2 medium sweet potatoes, peeled and cut into ½-inch chunks
• Juice and zest of 2 limes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon honey
• 2 tablespoons canola oil
• 1/2 of one chipotle in adobo sauce, finely chopped (optional)
• 2 scallions, finely chopped
• 1/2 cup corn
• 1 (15 oz.) can of black beans, rinsed and drained
• 1/4 cup cilantro, finely chopped

Equipment and supplies:

• Measuring cups and spoons
• Knife for chopping (ask an adult for help)
• Medium saucepan
• Large bowl
• Whisk

What to do:

1. Place potatoes into a medium saucepan and cover with cold water.
2. Bring to a boil and cook until just tender, about 6 minutes. Do not overcook.
3. Drain and allow to cool.
4. While potatoes are cooking, make dressing. In a large bowl, whisk together lime juice, zest, salt, pepper, honey, canola oil, and chipotle.
5. Add cooled potatoes, scallions, corn, beans, and cilantro. Toss gently.
6. Serve at room temperature or refrigerate.

Nutritional analysis (per serving):

• 240 calories
• 9g protein
• 6g fat
• 1g sat. fat
• 41g carbohydrate
• 10g fiber
• 0mg cholesterol
• 260mg sodium
• 7g sugars

Serves: 4–6

Serving size: 1/2 cup

Note: Nutritional analysis may vary depending on ingredient brands used.

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