Sweet Potato and Black Bean Mexican Salad

  • 2 large sweet potatoes, peeled and chopped
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 (15 oz) can of black beans, rinsed and drained
  • 1 large tomato, chopped
  • 1 cup corn
  • 1 large avocado, sliced
  • 1/4 cup chopped green onion
  • limes-for juicing over salad
  • salsa or pico de gallo, if desired
  • spinach or romaine lettuce [optional if you want to add some leafy greens]

  1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. 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. Squeeze fresh lime juice over the salad. Serve with salsa.

photo: karistaskitchen.com // adapted from recipe by twopeasandtheirpod.com


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