Sweet Potato and Black Bean Salsa
This sweet potato and black bean salsa is a vibrant and flavorful dish that's perfect for any occasion. The sweet potato adds a touch of sweetness and heartiness, while the black beans provide protein and fiber. The red onion, green bell pepper, and cilantro add brightness and freshness, and the lime juice, cumin, salt, and pepper give the salsa a nice depth of flavor. This salsa is a great way to add some extra flavor to your next taco night, or it can be served as a dip with tortilla chips or crackers.
The sweet potato and black bean salsa is a dish that has been passed down through my family for generations. My great-grandmother was a Mexican immigrant who came to the United States in the early 1900s. She brought with her a wealth of knowledge about traditional Mexican cuisine, and she loved to cook for her family and friends. One of her favorite dishes to make was this sweet potato and black bean salsa. She would often make it for special occasions, such as birthdays and holidays. My grandmother and mother also loved to make this salsa, and they passed down the recipe to me. I've made a few small changes to the recipe over the years, but it's still essentially the same dish that my great-grandmother made. I love to make this salsa for my family and friends, and it always brings back fond memories of my childhood.
Sweet Potato and Black Bean Salsa Sweet Potato and Black Bean Salsa Sweet Potato and Black Bean Salsa Sweet Potato and Black Bean Salsa
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 medium sweet potato
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup red onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup low-FODMAP salsa or tomato sauce
Instructions
  1. Peel and dice the sweet potato into small cubes.
  2. Place the sweet potato cubes in a steamer basket over a pot of boiling water. Steam for 10-12 minutes, or until tender.
  3. While the sweet potato is steaming, combine the black beans, red onion, green bell pepper, cilantro, lime juice, cumin, salt, and pepper in a medium bowl.
  4. Once the sweet potato is tender, remove it from the steamer basket and add it to the bowl with the other ingredients.
  5. Stir in the low-FODMAP salsa and mix well.
  6. Serve immediately or chill for later use.
Why It Works
  • The sweet potato adds a touch of sweetness and heartiness to the salsa.
  • The black beans provide protein and fiber.
  • The red onion, green bell pepper, and cilantro add brightness and freshness.
  • The lime juice, cumin, salt, and pepper give the salsa a nice depth of flavor.
  • This salsa is a great way to add some extra flavor to your next taco night, or it can be served as a dip with tortilla chips or crackers.