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    You are here: Crunchy Creamy Sweet / Salad / Roasted Sweet Potato Black Bean Quinoa Salad Recipe

    Roasted Sweet Potato Black Bean Quinoa Salad Recipe

    Published: Apr 30, 2018 · Modified: Jan 14, 2020 by Anna 97 Comments · This post may contain affiliate links.

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    Roasted Sweet Potato Black Bean Quinoa Salad Recipe - healthy and filling quinoa salad with cumin roasted sweet potatoes and quick oil and lime vinaigrette. Perfect as a side dish or a healthy lunch!

    I use my Instant Pot Black Beans to make this salad and sometimes sub the quinoa with Couscous.

    sweet potato salad in a bowl

    I am currently obsessed with quinoa salads. I have a batch of cooked quinoa in my fridge at all times and use it in meatless tacos, enchiladas and salads. It's a healthy protein source and combined with beans and vegetables makes for a delicious and filling dish.

    This Roasted Sweet Potato Black Bean Quinoa Salad is a family favorite right now! It's simple to make and I can store it in individual containers for a healthy lunch throughout the week or as a side dish to grilled chicken. It's wonderful in lettuce cups or tossed with chopped kale too!

    sweet potato quinoa salad in two bowls with lime wedges

    HOW TO MAKE SWEET POTATO QUINOA SALAD?

    This healthy and filling salad is very easy to make. It's perfect for meal prep lunch or dinners, when you want something filling but healthy. Start with roasting sweet potatoes seasoned with salt, pepper and cumin. They will have a delicious Mexican flair! Add one can of rinsed and drained black beans (or 1 and 1/2 cups of home-cooked beans), one can of drained whole kernel corn (fresh is great too and can be roasted along the potatoes! I do not like frozen and thawed out corn in this salad.), chopped red onion and 2 cups of cooked quinoa. You can use my recipe for cooking quinoa in the Instant Pot (it takes only 1 minute of cooking time!!) or make it on the stove. I love this salad with slightly warm quinoa and warm roasted potatoes but it is absolutely delicious chilled in the fridge and can be divided into serving containers. The dressing is as simple as the salad! Whisk together olive oil, lime juice, salt, pepper, garlic, cumin, paprika and tajin seasoning. Pour over salad and toss together!

    My Instant Pot Mexican Quinoa is fast and nutritious and perfect for meal prep!

    sweet potatoes, corn, black beans, red onion and quinoa in a bowl

    HOW TO ROAST SWEET POTATOES FOR A SALAD?

    Roasting sweet potatoes for a salad or as a simple side dish to your meal prep dishes is very easy. Simply peel potatoes and cut into cubes, no bigger than 1/2". Place on parchment paper lined baking sheet, drizzle with olive oil and season with salt, pepper and ground cumin. Roast at 400 degrees F for 20 to 23 minutes. Use right away or cool and add to your salad. You can also store them in a container with lid in the fridge for up to 4 days.

    roasted sweet potato salad in a bowl

    THE DRESSING

    I have a plenty of salad recipes with creamy dressings, either mayo based or healthier with sour cream. For this sweet potato salad, I decided to use a simple olive oil vinaigrette that perfectly complements the potatoes, beans and quinoa. Mix 4 to 5 tablespoons of olive oil with lime juice, salt, cumin, paprika, minced garlic and tajin seasoning. The last one is optional but I love it in this dressing and even add a little more sprinkled over each serving.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Roasted Sweet Potato Black Bean Quinoa Salad recipe

    Author: Anna
    Healthy and filling quinoa salad with cumin roasted sweet potatoes and quick oil and lime vinaigrette. Perfect as a side dish or a healthy lunch!
    www.crunchycreamysweet.com
    4.97 from 27 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Salad
    Cuisine American
    Servings 5 people
    Calories 517 kcal

    Ingredients
     
     

    • 1.5 lbs sweet potatoes
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon ground cumin
    • 2 cups cooked quinoa
    • 1 15 oz. can black beans rinsed and drained
    • 1 15 oz. can whole kernel corn rinsed and drained
    • 1 small red onion chopped

    for the dressing:

    • 4 tablespoons olive oil
    • 3 tablespoons lime juice
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon ground paprika
    • 1/4 teaspoon black pepper or chili powder
    • 1 teaspoon minced garlic
    • 1/2 teaspoon Tajin seasoning optional

    Instructions
     

    • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
    • Peel sweet potatoes. Slice into 1/2" thick disk and cut each into 4 or 6 pieces.
    • Drizzle olive oil over potatoes. Season with salt, pepper and cumin. Toss gently to coat.
    • Roast for 20 to 23 minutes. Remove from oven and cool.
    • In a large salad bowl, combine corn, black beans, chopped red onion, quinoa and potatoes.
    • In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.
    • Serve right away or cover with saran wrap and store in fridge for up to 4 days.

    Notes

    Tajin seasoning is optional but worth trying. You can also sprinkle it over each serving. It is a seasoning made with ground chile peppers, salt and dehydrated lime juice. 
     

    Nutrition

    Calories: 517kcal | Carbohydrates: 73g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Sodium: 927mg | Potassium: 1013mg | Fiber: 12g | Sugar: 7g | Vitamin A: 19355IU | Vitamin C: 11.8mg | Calcium: 90mg | Iron: 4.2mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Amanda says

      January 03, 2023 at 2:52 pm

      Are these calories per-person?

      Reply
      • Anna says

        January 04, 2023 at 3:27 pm

        The nutritional value is just an estimate. It is per serving. Please, use a calorie calculator you are familiar with.

        Reply
        • Shama Mahmood says

          January 24, 2023 at 5:47 pm

          Hello, I loved your recipe! It’s so hard to find food that can taste good and help my IBS. I just wanted to ask, in the picture there is some kind to fresh herb on the salad. Which herb is it? Or could you perhaps suggest a herb that would pair well with the salad?

          Reply
          • Anna says

            January 24, 2023 at 9:53 pm

            Hi Shama! I always use chopped parsley but cilantro in this salad would work too. I hope this helps!

            Reply
    2. Mary says

      November 30, 2022 at 5:00 pm

      5 stars
      First recipe I have made of yours and it won't be the last. The flavors all worked so well together. The Tajin was perfect in the dressing.

      Reply
      • Anna says

        December 19, 2022 at 9:54 pm

        I am so glad you enjoyed the salad, Mary! Thank you so much for trying my recipe!

        Reply
    3. yvonne says

      November 10, 2022 at 7:09 pm

      amazing!!! wow will make it again, great recipe!!!

      Reply
    4. L Renner says

      October 23, 2022 at 8:41 pm

      5 stars
      Loved this! I made it as written except for vidalia onion vs, red as that was what I had on hand. Thanks for sharing!

      Reply
    5. Karen says

      August 31, 2022 at 12:22 pm

      5 stars
      I made this as written (with the exception of corn due to diverticulosis) and, oh my, it was delicious. I took my first bite and then added another large spoonful to my bowl! I can imagine that the corn would have been a great addition but I thought the balance of flavors was perfect. This will definitely be a favorite go to. Thank you!

      Reply
    6. Marylin says

      July 15, 2022 at 1:31 am

      Easy to make, tastes delicious 🤤. Made it exactly to recipe.. thank you 👏👏

      Reply
    7. Rebecca says

      June 01, 2022 at 10:49 pm

      5 stars
      We’ve made this SO MANY TIMES! Everyone loves it!

      Reply
      • Anna says

        June 12, 2022 at 5:18 pm

        Yay! I am so glad! Thank you so much, Rebecca!

        Reply
    8. Ella says

      April 29, 2022 at 2:25 pm

      This looks tasty! Might have to try this out for the family.

      Reply
      • Anna says

        May 10, 2022 at 9:47 pm

        I hope you love it, Ella!

        Reply
    9. Tracy says

      April 24, 2022 at 6:24 pm

      I used Kale instead of corn. Very delicious! Keeping to use in the future! And I used Chipotle chili powder in the sauce 😋

      Reply
      • Anna says

        May 10, 2022 at 9:42 pm

        Thank you for making my recipe, Tracy!

        Reply
    10. Crystal says

      April 02, 2022 at 12:38 pm

      Is this a cold salad? I have seen several comments about heating it up. I wanted to prep it for dinner tomorrow unless it is better to serve the potatoes after you cook them.

      Reply
    11. Susie says

      March 31, 2022 at 10:50 am

      5 stars
      I LOVE this recipe and meal prep it at least once a month! Could I freeze this salad? It makes a lot.

      Reply
    12. Becky says

      March 23, 2022 at 8:52 pm

      5 stars
      Delicious! We loved it. Looking forward to roasting a red pepper with the sweet potato next time. What is the size of each serving? I'm slightly concerned about the calories. Thanks!

      Reply
    13. Sue says

      January 23, 2022 at 12:45 pm

      5 stars
      Very good. I just make up varieties of this type of salad all of the time. Quinoa adds a great pu much of protein as I do not eat meat.

      I followed the recipe & will definitely make it again. I halved the ingredients to make a smaller portion. Fresh squeezed lime is a must for that bite & pop. I added the Tanjin cause I love that stuff. Turned out delicious!!!

      Next time I will also add chopped bell peppers for color, crunch & peppers are good for you. May also try a "little" less oil.

      Will definitely make again!!!

      Reply
      • Anna says

        February 06, 2022 at 12:12 am

        Thank you so much, Sue! I am so glad you enjoyed the salad!

        Reply
      • LouAnn says

        June 09, 2022 at 8:01 am

        Actually, Sue, no need for any oil in this, I make it all the time without oil. (Way less fat calories!😉)

        Reply
    14. Sue says

      December 27, 2021 at 7:24 pm

      I made a mistake and used butternut squash instead of the potatoes and roasted one jalapeño with it and I LOVED this salad. Light on the dressing adds a flavor that really blends everything together. This will definitely be a repeat! Thank yo!

      Reply
      • Anna says

        December 29, 2021 at 12:16 am

        I am loving your substitution and additions, Sue! I am so glad you enjoyed the salad!

        Reply
    15. Julie Mathews says

      November 29, 2021 at 10:12 pm

      5 stars
      Made this salad tonight because I had four aging sweet potatoes and quinoa in the cupboard and not much else. Followed the recipe exactly except for the tajin and oh my it was delicious. I'm already drooling over my thoughts of leftovers for lunch tomorrow! Thanks for sharing the recipe.

      Reply
    16. Jennifer says

      October 21, 2021 at 8:12 pm

      5 stars
      Made this for my husband and he loved it!

      Reply
      • Anna says

        October 21, 2021 at 10:30 pm

        I am so glad! Thank you, Jennifer!

        Reply
    17. Zoe says

      September 30, 2021 at 3:56 pm

      I can't do citrus. Do you recommend replacing the lime with anything non-citrus?

      Reply
    18. Cynthia Savala says

      September 29, 2021 at 5:37 pm

      What's the green garnish in your picture? Cilantro or Parsley? Looking forward to making this soon thanks 😊

      Reply
      • Anna says

        September 29, 2021 at 6:05 pm

        It's parsley! I am one of those people who can't stand cilantro. haha! I hope you love the salad, Cynthia!

        Reply
    19. jamie fields says

      August 17, 2021 at 2:00 pm

      5 stars
      Amazing.

      Added more Tajin over finished product, SO GOOD

      This one is now on high rotation.

      Reply
    20. Marianne says

      May 25, 2021 at 9:09 pm

      5 stars
      I made this for dinner tonight. I do WFPB, my husband does not. He ate this with me, warmed it up, and ate almost as much as I did! I added paprika and chili pepper to mine, it was so good!!!

      Reply
      • Anna says

        May 31, 2021 at 11:21 pm

        I love that! So glad you both enjoyed the salad, Marianne! Thank you for giving my recipe a try!

        Reply
    21. Sandra says

      January 24, 2021 at 10:34 pm

      Looks great! I’m trying to avoid oils, is there anything that can substitute for the olive oil?

      Reply
      • T Hain says

        February 24, 2021 at 7:12 pm

        Just use a canola, butter etc spray!

        Reply
        • Oig says

          May 04, 2021 at 11:29 am

          Canola butter spray is an oil FYI

          Reply
      • Ronda says

        October 03, 2021 at 1:11 pm

        5 stars
        I cannot do oil either, so I just omitted it entirely and added all spices and lime juice directly in to the quinoa beans corn and onion mix, and it was delicious! Works on a bed of greens as well, it’s actually very versatile with any veggie, (I used frozen organic corn and it was good!) Trader Joe’s has a chili lime spice blend that works great also I think it’s their answer to the Tajin, love having this in my fridge to use whenever I need for a no bottled oil plant based diet❤️ Yum yum

        Reply
      • Jennifer says

        November 08, 2021 at 10:24 pm

        You could just make sure the sweet potatoes are damp when you toss them in the spices. They will still cook nicely, just not as crisp. I am oil free as well.

        Reply
      • Jennifer says

        November 10, 2021 at 4:23 pm

        For the dressing I omitted the oil and used tahini instead and it was perfect!

        Reply
    22. Barbara says

      November 26, 2020 at 4:30 am

      I am making this as one of the sides for Thanksgiving, it looks so amazing! Happy Thanksgiving!

      Reply
    23. KC Chick says

      November 14, 2020 at 4:04 pm

      5 stars
      Thank you for this recipe! It's absolutely delicious, and I will make it again and again. My body doesn't like corn (although my taste buds do), so I omitted it, sadly. To make up for the lack of corn, I garnished my bowl with cilantro and Cotija cheese just before serving. I also had to substitute some red wine vinegar for lime juice, because I unexpectedly ran low on lime juice. I'm on the lookout for Tajin seasoning, but I am currently living in a rural area and haven't found it yet. Thanks again.

      Reply
    24. Terry says

      November 06, 2020 at 4:22 pm

      5 stars
      What do you think about substituting quinoa with couscous? (I tried it w/quinoa and it was good but quinoa makes me burp a lot). Thoughts?

      Reply
      • Jeanne says

        April 29, 2021 at 5:51 pm

        I Just made this with farro instead of quinoa. So good! 1st time making this recipe, delicious!

        Reply
    25. Sandra says

      October 20, 2020 at 3:53 am

      This was absolutely delicious!!! I made it exactly according to the recipe and I had two big helpings!!! This is definitely a keeper!!!

      Reply
    26. Karen says

      October 14, 2020 at 8:53 pm

      I love this and have made it so many times in the past few crazy months. I try to cook low sodium whenever possible so I make this with reduced sodium beans, corn, and Tajin(look for the blue cap). I also cook the quinoa in part water & part unsalted chicken stock for a little more flavor. I’ve also had the leftovers for breakfast with a lightly fried egg on top of the salad. Thanks for this recipe—everyone I’ve shared it with loves it!!

      Reply
    27. Susan says

      September 16, 2020 at 4:13 pm

      In your pictures, the salad has a fresh green herb in it but I don’t see any mention of this herb in the recipe or the ingredient list. Is that cilantro? Parsley?

      Reply
      • Anna says

        September 25, 2020 at 12:23 pm

        It's parsley. Just a pretty garnish!

        Reply
    28. Paula says

      September 07, 2020 at 4:19 pm

      5 stars
      Yummm, Absolutely delicious, healthy and satisfying dish! This keeps me full for hours. Love the tajin seasoning! This is going into my regular rotation for work lunch prep dishes.

      Reply
    29. Leigh Anne says

      September 05, 2020 at 3:29 pm

      Can you use lemon juice instead of lime? I don't have any on hand and this looks delicious!

      Reply
      • Anna says

        September 05, 2020 at 3:35 pm

        Absolutely! I hope you love the salad, Leigh Anne!

        Reply
    30. Mandy says

      May 14, 2020 at 3:35 am

      Cooking quinoa in your Instant Pot using the pot in pot method is really convenient. I use a glass Pyrex bowl and then pop its plastic lid on for storage in the fridge. It takes longer but no cleanup which is great if, like me, you cook quinoa at least once a week.

      Reply
    31. Heather says

      April 22, 2020 at 1:19 pm

      5 stars
      Excellent! All of my kids loved it too so I’ll definitely be making this again! I added cubed chicken and halved grape tomatoes, and an extra 1tsp of salt and 1tsp chili powder. This will be a dish we take in the cooler to picnics and the lake!

      Reply
    32. Rachel Soule says

      April 15, 2020 at 12:09 am

      4 stars
      Loved this recipe except for the red onion. The raw onion flavor was too overpowering and gross. This needed sauteed white onions. I will remake without red onions.

      Reply
      • Anna says

        April 16, 2020 at 4:37 pm

        Thank you, Rachel! I happen to love red onion but you can skip it or use white one.

        Reply
    33. Sue says

      March 31, 2020 at 4:30 pm

      5 stars
      I am vegetarian & always looking for new, healthy & tasty recipes. This is filling and I absolutely love the line zing! The Tajin seasoning is a must.

      Reply
    34. Michele says

      March 13, 2020 at 3:28 pm

      I love this salad! I don’t use corn, but add chopped up kale instead! My family loves it💕

      Reply
      • Anna says

        March 15, 2020 at 6:10 pm

        Perfect! Thank you, Michele!

        Reply
    35. KC says

      January 18, 2020 at 4:08 pm

      Hi, can you tell me what a serving size is? I am doing weight watchers but am on the blue plan. I am not sure what a serving size is.

      Reply
    36. Peg says

      November 27, 2019 at 12:37 pm

      5 stars
      Delicious! Is this recipe vegan?

      Reply
      • Anna says

        November 27, 2019 at 4:43 pm

        Hi Peg! Yes, it is vegan.

        Reply
    37. Kay says

      November 27, 2019 at 8:23 am

      What’s the best way to rewarm leftovers? Or even the entire salad, should it be made in advance?

      Reply
    38. Heather Petrin says

      November 13, 2019 at 6:59 pm

      Just made this tonight and it's excellent! I feel healthy after which is a plus. Added golden raisins and it was great! Thank you for the delicious recipe!

      Reply
    39. Vanessa says

      November 11, 2019 at 9:43 pm

      This will be great on the new ww purple plan.

      Reply
      • Anna says

        November 11, 2019 at 11:54 pm

        Great!

        Reply
    40. Bella says

      October 22, 2019 at 10:10 am

      5 stars
      I just made this last night and my husband and daughter LOVED IT!! I’m going to eat left overs today. Can this be warmed or best eaten cold?

      Reply
      • Anna says

        October 23, 2019 at 11:04 pm

        Hi Bella! I am so glad you and your family loved the salad! I have eaten it warm and it is fantastic! Thank you for trying my recipe!

        Reply
    41. Maria says

      October 13, 2019 at 5:39 pm

      Looks delicious! What is the green ingredient I see in the picture? Parsley? Cilantro?

      Reply
      • Anna says

        October 13, 2019 at 11:21 pm

        Hi Maria! The green garnish is parsley since I am not a fan of cilantro. You can use whatever you like. It was just for the photo purpose. 😀

        Reply
    42. Jackie says

      September 02, 2019 at 5:47 pm

      5 stars
      Delicious!!!’

      Reply
    43. Nancy says

      August 20, 2019 at 9:40 pm

      How do you figure out how much dry quinoa you need to get the cooked equivalent? Or did you cook the quinoa first, measure out two cups, and save the leftovers for something else?

      Reply
      • Anna says

        August 21, 2019 at 4:09 pm

        Hi Nancy! One cup of uncooked quinoa will yield 3 cups of cooked quinoa. I usually cook a large batch in my Instant Pot and freeze it in portions to use in different dishes. For this salad, I used 2 cups of freshly cooked quinoa. Hope this helps!

        Reply
    44. Lyne says

      May 28, 2019 at 12:10 pm

      One of my 19 year old son’s friend had this at our house last week. He just asked me for the recipe saying he really really liked it. Says it all

      Reply
      • Anna says

        June 06, 2019 at 9:53 pm

        Wow! That is fantastic, Lyne! Thank you so much!

        Reply
    45. Sarina says

      December 07, 2018 at 7:34 am

      5 stars
      Delicious!

      Reply
      • Anna@CrunchyCreamySweet says

        December 07, 2018 at 1:37 pm

        Thank you, Sarina!

        Reply
    46. Deborah Smith says

      October 09, 2018 at 6:59 pm

      5 stars
      Delicious, healthy, easy! Thanks for a great recipe.

      Reply
    47. samantha steven says

      August 17, 2018 at 1:36 am

      5 stars
      Wow! I’m a new vegetarian, and this was my first time trying quinoa. Thanks for such a great recipe. Power salad is right!

      Reply
      • Anna@CrunchyCreamySweet says

        August 18, 2018 at 10:49 pm

        Yay! Thanks, Samantha!

        Reply
    48. Amanda Pruden says

      June 12, 2018 at 2:33 pm

      How big is a serving like a cup would be 500 cals?

      Reply
      • Liz says

        January 27, 2019 at 8:49 am

        It appears that the nutritional facts are for the entire salad. Create your own serving size and you can figure out the count accordingly.

        Reply
    49. june says

      May 17, 2018 at 10:00 am

      can i change the black beans to frozen green beans?

      Reply
      • Anna@CrunchyCreamySweet says

        May 18, 2018 at 7:09 pm

        Yes, you can use any beans you like. I would defrost them before adding to the salad. Hope this helps!

        Reply
    50. Sandra says

      May 07, 2018 at 4:45 am

      5 stars
      This salad looks amazing! I would love to try it this weekend!

      Reply
    51. Allyson Zea says

      May 01, 2018 at 1:03 pm

      Trying this this week! looks so delicious!

      Reply
      • Anna@CrunchyCreamySweet says

        May 04, 2018 at 11:00 am

        I hope you love it, Allyson!

        Reply
      • Nicole says

        May 06, 2020 at 7:26 pm

        My friend just brought this to a bbq. She also added cubes avacado to it. It was amazing. Great recipe.

        Reply
    52. Abeer says

      May 01, 2018 at 10:46 am

      This is the best thing I have ever seen. Ever!

      Reply
      • Anna@CrunchyCreamySweet says

        May 04, 2018 at 11:00 am

        Thank you!

        Reply
    53. Jacque Hastert says

      May 01, 2018 at 8:58 am

      5 stars
      I am loving this healthy salad! I can't wait to give it a try!

      Reply
      • Anna@CrunchyCreamySweet says

        May 04, 2018 at 11:00 am

        I hope you love it, Jacque!

        Reply
    54. Jen says

      May 01, 2018 at 8:09 am

      This looks like the perfect way to change up my boring lunch routine! Love it!!

      Reply
      • Anna@CrunchyCreamySweet says

        May 04, 2018 at 10:59 am

        Thank you, Jen!

        Reply
    55. Sabrina says

      May 01, 2018 at 8:08 am

      With a bowl this vibrant, I know it's going to be a winner! Yum!!

      Reply
    56. carrie says

      May 01, 2018 at 6:47 am

      What a great idea for a healthy salad! Definitely adding this one to my rotation. 🙂

      Reply
    57. Amanda says

      April 30, 2018 at 7:08 pm

      5 stars
      Such a great combo! Every ingredient works perfectly together !!

      Reply
    58. averie says

      April 30, 2018 at 5:48 pm

      This is my kind of salad and I could eat this every single day!

      Reply
      • Anna@CrunchyCreamySweet says

        May 04, 2018 at 10:59 am

        Right? So filling and delicious!

        Reply

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