This Mexican sweet potato and avocado salad is my all time favourite salad. I’ve always had a thing for big bowls of salads, although I tend to make my salads quite different from traditional salads. This Mexican sweet potato and avocado salad is so delicious!! When I am in doubt about what to have for dinner this is usually what I make. I love Mexican inspired food. Although, sweet potato isn’t a vegetable traditionally used in the Mexican cuisine, is it amazing combined with traditional Mexican vegetable such as beans and avocado. This salad is amazing on its own, but can be used as filling in e.g wraps. If you wish you can substitute the avocados with guacamole. You can find the recipe for guacamole on my blog!! I hope you love this salad as much as I do.
2 large sweet potatoes
1 cup sweet corns (fresh or canned-rinsed and drained).
1 3/4 cup black beans (rinsed and drained)
4 medium sized tomatoes
1 medium sized red onion
the juice of one lime
1) Preheat oven to 190 degrees C.
2) Peel and chope the sweet potatoes. Bake the sweet potatoes with 1 tablespoon olive oil, a dash of paprika for 30-45 minutes or until golden brown.
3) Meanwhile prepare the rest of the ingredients. Chop the avocados, red onion and tomatoes.
4) Combine all the ingredients in a bowl 5) Season with salt, pepper and lime juice.
Serving suggesting: Serve with a green salad, e.g romain lettuce. You can also add fresh herbs to this salad such as coriander. If you like spice food, you can add chillies or jalapenos to this salad.
I hope everyone is having a wonderful Wednesday!! Camilla X