Mexican roasted sweet potatoes, pink beans, and corn Salad with creamy Avocado dressing Recipe
Cuisine:
mexican
Prep Time:
30 minutes
Course:
salad
Cook Time:
30 minutes
Serve:
About 8 servings
Ingredients:
For Salad:
· 2 cup Romaine lettuce, chopped
· 2 or 3 Cabbage round leaves
· 16 oz Corn can
· 8 oz black olives
· 1 cup Carrots, shredded as shown in a picture
· 1 cup tomatoes, sliced as shown in picture
· 2 cup cucumbers as shown in a picture
· 1 cup Mexican Cheese, shredded
· I cup Tricolor Tortilla Strips for garnish
For Beans Salad:
· 16 oz pink beans, can
· 1/8 cup sweet onions, finely chopped
· 1/8 cup mini sweet peppers, finely chopped
· 1/16 cup scallions, finely chopped
· 2 Jalapeños, finely chopped
· 1/16 cup chopped cilantros, finely chopped
· 1 tsp Oregano
· 1 tsp garlic, minced
· 1 tbsp Virgin Olive Oil
· 1 tsp lemon juice
· Salt to your taste
For roasted sweet potatoes:
· 1 cup purple sweet potatoes, sliced as shown in a picture
· 1 cup yellow sweet potatoes, sliced as shown in a picture
· 1 tbsp oil
· 1 tsp Oregano
· 1/2 tsp black peppers
· 1 tsp lemon juice
· Salt to your taste
For creamy Avocado dressing:
· 2 small Avocados ripped, chopped
· 3 tbsp yogurt
· 1 Jalapeño
· 1/8 cup cilantro leaves
· 3 cloves garlic, minced
· 1 tsp Oreganos
· 1/8 cup Virgin Olive oil
· 1 tbsp fresh lemon juice
Salt to your taste
Steps:
To prepare beans salad:
1. Combined all ingredients listed for beans salad in a bowl.
2. Refrigerate for an hour before serving.
To roast sweet potatoes:
1. Pre-heat oven to 425 degrees.
2. Combine all the ingredients listed for the sweet potatoes. Mix well.
3. Grease the baking pan sheet, layer the sweet potatoes in a single layer. Drizzle the oil on top.
4. Roast for about 20 minutes until sweet potatoes are tender and roasted.
To make Avocado dressing:
1. Mix all ingredients listed for Avocado dressing, blend them until they are smooth.
2. Topped with drizzle of olive oil and sprinkle black peppers.
3. Refrigerate for an hour before serving.
To arrange the salad and serve:
1. In a large platter, place chopped Romano lettuce in a single layer.
2. In center of the plate, place cabbage leaves in a shape of bowl, topped with the bean’s salad in center. Use the spoon with holes to leave the juice behind. Topped with the cheese in center as shown in the picture.
3. Around the edge of beans salad, arrange the sweet potatoes in a single layer.
4. Now, pile the corn, black olives, cucumbers, carrots, and tomatoes as shown in the picture.
5. Serve this salad with Avocado dressing, topped with tricolor tortilla strips.
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