Ingredients: |
Ingredients: nonstick cooking spray
1 tablespoon extra virgin olive oil
3 large sweet potatoes, peeled and cut into 1-inch chunks
salt
pepper
1 pint grape tomatoes, halved
1 cup corn (defrosted if frozen)
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon chopped cilantro
1 (4-ounce) can mild green chilies
For Vinaigrette:
3 tablespoons fresh lime juice (about 2 limes)
1 tablespoon apple cider vinegar
¼ teaspoon cayenne
½ teaspoon ancho chili pepper powder (or substitute regular chili powder)
1 tablespoon + 1 teaspoon maple syrup
¼ cup extra virgin olive oil
salt
pepper
|
Directions: |
Directions:Preheat oven to 425 degrees. Coat a large baking pan with nonstick spray.
Place sweet potatoes on baking pan and drizzle with olive oil; mix well, seasoning to taste with salt and pepper.
Roast potatoes for 20 minutes, then flip and cook for another 20 minutes, or until potatoes are tender and lightly browned on bottom.
Remove sweet potatoes from oven and allow to cool slightly.
When potatoes are warm, combine with grape tomatoes, corn, black beans, cilantro, and green chilies in a large bowl.
Whisk together lime juice, vinegar, cayenne, chili powder, and maple syrup. Slowly whisk in olive oil. Season generously with salt and pepper.
Pour vinaigrette over salad and mix gently.
Serve salad warm or refrigerate and serve cold. Enjoy! |
