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–+ servings
Mexican Sweet Potato Salad

Mexican Sweet Potato Salad

Course: Dinner, Lunch, Side Dish
Cuisine: Mexican, Salads
Recipe Type: 90/10 1-2-3 Eat, 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian
Author: Heidi Boortz
Servings : 6

Ingredients

Salad

  • 4 each sweet potato spiralized
  • 4 cups baby spinach
  • 2 cups corn
  • 1 each red onion thinly sliced
  • 1 cup cilantro chopped
  • 1 can black beans rinsed and drained, 14.5 oz.

Dressing

  • 1 can Diced Tomatoes fire roasted preferred
  • 1 can green chiles diced, fire roasted preferred
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp honey
  • 2 Tbsp lime juice

Instructions

Salad

  • Preheat oven to 350. Add spiralized sweet potatoes to a baking sheet. Bake 10 min. Allow to cool.
  • Mix sweet potatoes, spinach, corn, onion, cilantro, and black beans in a large serving bowl.

Dressing

  • Add all dressing ingredients to a blender. Blend until smooth. Pour over salad and toss well.

Notes

Any other bean would work well in this recipe!  I like pinto beans too.