Cilantro Lime Southwest Salad

Serving Size: 10

This Southwestern inspired salad contains sweet potatoes, black beans, corn, tomatoes, and avocado. It's tossed with a spicy cilantro-lime vinaigrette.

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive15

Total Time1

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

Ingredients

2 each large sweet potato diced
4 teaspoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pound red leaf lettuce 1 cup per serving
30 ounce canned black beans drained and rinsed
15 ounce canned sweet corn drained and rinsed
2 each red bell pepper chopped
2 each avocado diced
5 ½ ounce cherry tomato halved
2/3 cup pumpkin seeds
1 each red onion chopped

For the vinaigrette:

1 bunch fresh cilantro
4 each lime juiced
2 clove garlic minced
1 each jalapeno pepper seeded
4 tablespoon apple cider vinegar
1 ½ teaspoon spicy mustard
½ cup extra virgin olive oil
½ teaspoon sea salt

Instructions

Preheat oven to 375ºF/190ºC. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
While the sweet potatoes are roasting, prepare the vinaigrette. In a food processor or blender, combine cilantro, lime juice, garlic, jalapeño, apple cider vinegar and then blend. Then, add the mustard, olive oil and salt and blend until well combined. Set aside.
When the sweet potatoes are done, let them cool, and then toss with all the remaining salad ingredients in a large bowl.
Place salad in individual bowls and pour in desired amount (about 2 Tbsp.) of dressing when you’re ready to eat. TIP: wait until you’re ready to eat before you add the dressing.

Nutrition