Sweet Potato Corn Salad
Ingredients
The salad
-
2
medium
sweet potatoes, peeled, cubed
-
1
each
avocado, peeled, diced
-
1
cup
cherry tomatoes, halved
-
1
cup
fire-roasted corn, frozen, defrosted
-
1
15-oz can
black beans, drained, rinsed
-
½
each
red onion, diced
-
1
each
bell pepper, diced
-
½
cup
fresh cilantro leaves, chopped
-
4
cups
fresh kale, finely chopped
Chili Lime Vinaigrette
-
2
each
limes, juiced
-
1 ½
tablespoons
extra virgin olive oil
-
1
teaspoon
agave syrup
-
2
cloves
garlic, minced
-
½
teaspoon
chili powder
-
½
teaspoon
smoked paprika
-
¼
teaspoon
red chili flakes
-
to taste
sea salt (optional)
Instructions
- Cook sweet potatoes in water until tender but firm, about 15 minutes, then drain and cool.
- Combine cooled sweet potatoes with avocado, tomatoes, corn, beans, onion, bell pepper, cilantro, and kale in a large bowl.
- Whisk together all vinaigrette ingredients and toss with the salad mixture.
- Serve immediately or chill until serving.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
9g
Total carbohydrates
39g
Total protein
9g
Sodium
283mg
Cholesterol
0mg
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