Tex-Mex Sweet Potato Salad Recipe

 

Preheat oven to 425°. Chop sweet potato in bite sized pieces. Toss in olive oil and salt and pepper to taste. Spread onto lined baking sheet and put in oven for 20 minutes, tossing halfway through. Check to see if the sweet potatoes are soft inside with a crispy outside, cook longer if needed. Cool sweet potatoes.

While the sweet potatoes are cooling. Begin to assemble your salad. Place all toppings on the red and green lettuce aside from lime juice. Do not use optional ingredients for a vegan salad. After sweet potatoes are cool, place on salad as well. Squeeze lime juice over the salad.

Yields: 2 dinner salads or 3-4 side salads

  • 8 oz Fresh ‘n Crisp Farms Red & Green lettuce

  • 1 large sweet potato

  • Olive oil

  • Salt and pepper to taste

  • ½ cup cooked or canned black beans, rinse if canned

  • 1 medium fresh tomato, diced

  • 1 bell pepper, any color, diced

  • ¾ cup fresh corn, or however much you get from one cob

  • ½ red onion, diced

  • 4 oz sliced black olives

  • Fresh squeezed lime juice to taste

  • Optional:

    • Shredded Mexican style 4 cheese blend

    • Ranch dressing

 
Madison Umina