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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 1/2-inch chunks
  • 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
  • Grater for making zest
  • Medium saucepan
  • Large bowl
  • Whisk

What to do:

  1. Place sweet potatoes into a medium saucepan and cover with cold water. Bring to a boil and cook until just tender, about 6 minutes. Do not overcook.
  2. Drain the water from the sweet potatoes and let them cool.
  3. While potatoes are cooking, make the dressing:
    • Wash the limes, then use a fine grater to grate the zest (the green part of the peel only — don't include the bitter white pith under it) into the bowl. Squeeze the juice from the limes into the bowl (pick out any seeds that fall in with the juice!).
    • Whisk together lime juice, zest, salt, pepper, honey, canola oil, and chipotle.
  4. Add the cooled potatoes, scallions, beans, corn, and cilantro. Toss gently.
  5. 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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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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