Sweet Potato and Black...Sweet Potato and Black Bean Mexican Salad

Sweet Potato and Black Bean Mexican Salad is a Mexican recipe that serves 4. One serving contains 463 calories, 16g of protein, and 12g of fat. For $2.04 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 10748 people were glad they tried this recipe. It works best as a main course, and is done in around 50 minutes. This recipe from Two Peas and Their Pod requires avocado, olive oil, sweet potatoes, and tomato. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 100%, this dish is amazing. Similar recipes are Caribbean black bean and sweet potato soup, Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce, and Smoky Black Bean Soup With Sweet Potato & Kale.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 400 degrees F.

2. 02

   Place the chopped sweet potatoes on a large baking sheet.

3. 03

   Drizzle with olive oil and toss. Season with salt and black pepper, to taste.

4. 04

   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.

5. 05

   Remove from oven and set aside.

6. 06

   Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad.

7. 07

   Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.Note-I like to roast or grill the corn for the salad. This salad is very flexible. Feel free to add your favorite Mexican toppings to the mix. Don't use the avocado dressing if you need the salad to be vegan.