Salad:1 15oz can black beans rinsed
1/2 cup salt free canned corn rinsed
1 cup cherry tomatoes halved
1/2 red onion diced
1 green sweet pepper diced
Large bunch fresh cilantro chopped roughly
2 cups spinach
Dressing:
1/4 cup olive oil
1/2 tbs cumin
1/2 tsp red pepper flakes
1 lime juiced + zest
1 clove garlic minced
Sea salt & pepper to taste
Sweet potato:
1 medium sweet potato, peeled and diced
1 tsp cinnamon
1 tsp cumin
1 tsp paprika
1 tbs olive oil
Sea salt & pepper to taste
Method:
Preheat oven to 200 degrees f. Toss sweet potato with olive oil and spices and put on a baking sheet and roast for approximately twenty minutes. Keep moving the sweet potato intermittently so it cooks on all sides and doesn't burn. Let cool and set aside.
In a large bowl add all of salad ingredients and cooled sweet potato.
Make dressing and toss into salad to combine.
Would have been awesome with avocado so definitely add this if you have.
Enjoy!
