Mexican Sweet Potato Salad
Servings: 4 servings
Ingredients
- 2 big or 4 small sweet potatoes chopped in 1/2 inch squares
- 1 teaspoon salt divided
- 1 tablespoon olive oil
- Freshly ground pepper to taste
- 2 Roma tomatoes
- 12-15 fresh cilantro sprigs
- 1 jalapeño pepper optional
- 2 tablespoons chopped white onion
- Juice of one lemon
- 1 15 oz can black beans, drained and rinsed
- 1/2 cup frozen corn niblets
Utensils
- Baking sheet
- Chopping board
- Medium salad bowl or glass bowl
- Knife
Instructions
- Pre-heat oven to 425 degrees F.
- Mix together sweet potatoes, 1/2 teaspoon salt and oil until fully coated. Bake for 15-20 minutes until cooked, but firm.
- While sweet potatoes are in the oven. Chop tomatoes, cilantro sprigs and jalapeño pepper.
- Cover corn with water and cook (defrost) for about 1 minute in the microwave. If you prefer you can do this in a pot on the stove. Drain.
- Add corn, white onion, black beans and lemon juice to the tomato mixture. Mix well, add 1/2 teaspoon salt and pepper to taste.
- Take sweet potatoes out of the oven, let them cool down for 10 minutes. Carefully combine sweet potatoes with salsa and beans.
- You can either serve it warm, or put in the fridge for a cold salad later. I prefer it cold myself, but both ways are delicious.
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