Sweet Potato and Black Bean Mexican Salad

Sometimes what your body really needs is a simple salad packed with flavor and nutrients. For nights when it’s not super cold and you’re craving something lighter, this Sweet Potato and Black Bean Mexican Salad really fits the bill.

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This salad came together very easily and made a great dinner. Unfortunately, though, the leftovers for lunch the next day did not taste nearly as good. I suggest eating this salad in one go when it’s most fresh!

Preheat the oven to 400. Peel and chop two sweet potatoes.

Pour 1 Tbsp olive oil, salt, and pepper in a bowl. Add sweet potatoes, and toss to coat. Place on a baking sheet.

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Roast sweet potatoes for 20 minutes, toss with a spatula, and roast for an additional 15 minutes.

Place lettuce in a bowl and top with cabbage.

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Chop up tomatoes, scallions, and cilantro.

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Drain and rinse black beans. If using frozen corn, cook according to package directions and drain as well.

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Chop up an avocado. Add it along with the tomatoes, scallions, cilantro, corn, and beans to salad bowl.

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When the sweet potatoes are done, add to salad.

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Squeeze the juice from two limes over the salad and add 1 Tbsp of olive oil. Mix everything together.

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Enjoy your salad!

Here is the recipe, modified from Two Peas and Their Pod:

INGREDIENTS

2 large sweet potatoes, peeled and chopped
2tablespoon olive oil, divided
Salt and pepper, to taste
Romaine lettuce, chopped
1 (15 oz) black beans, rinsed and drained
1 large tomato, chopped
1 cup corn (fresh, frozen, or canned; rinsed and drained)
1 large avocado, sliced
1 cup chopped purple cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onion
Juice from 2 limes

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes in a bowl with 1 Tbsp olive oil, salt, and pepper, and and toss to coat. Spread out on a baking sheet.
2. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.
3. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion.
4. Squeeze fresh lime juice over the salad along with remaining olive oil. Mix together well.

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