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Mexican salad recipe with black beans and sweet potato

Mexican Salad with Creamy Cilantro Lime Vinaigrette

This Mexican salad is bursting with texture and flavor from the smoky roasted sweet potatoes, to the sweet corn, the crunchy pepitas and crisp red peppers. The creamy cilantro vinaigrette adds zing and herby goodness. Eat it as published or add your own twist with grilled chicken or shrimp or add crispy tortillas and your favorite cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Salad
Ingredients Method

Ingredients
  

  • 1 large sweet potato cubed
  • 2 tsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 1/3 cup black beans rinsed and drained
  • 1 cup corn
  • 1 red pepper chopped
  • 1/2 small red onion sliced thin
  • 1/2 cup pepitas
  • Optional topping: avocado
  • 6 cups salad greens loosely packed

Method
 

  1. Preheat oven to 400 degrees.
  2. Place the cubed sweet potatoes on a baking sheet. Drizzle with the olive oil and sprinkle the smoked paprika, cumin, garlic powder and salt. Toss to coat all of the cubed pieces and spread out in a single layer. Roast in the oven for 20-25 minutes until easily pierced with a fork. Set aside to cool.
  3. Meanwhile place the salad greens in a large bowl.
  4. Add the black beans, corn, red pepper and onion. Add the sweet potatoes once cooled.
  5. Top with the pepitas and any other desired toppings. Serve with a side of the creamy cilantro lime vinaigrette.