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Sweet potato, corn and bean salad

Sweet potato, corn and bean salad

This wholesome salad can be eaten as a side or served on its own.

Serves 4-6 as side salad

Prep time: 20 mins

Cooking time: 20 mins

Ingredients:

  • 1kg sweet potatoes, scrubbed
  • 2 tbs olive oil
  • 2 tbs fajita spice
  • 3 fresh corn cobs
  • 425g can black beans, drained, rinsed
  • 2 tomatoes, chopped
  • 1 avocado, chopped
  • 1/2 small red onion, halved, thinly sliced
  • 1 cup coriander leaves
Dressing

  • 3 tbs extra virgin olive oil
  • 1 lime, juiced
  • 1 tbs finely chopped pickled jalapeño
  • 1 tsp caster sugar
Method:

  1. Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.
  2. Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.
  3. While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.
  4. Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.
Recipe by Australian Sweet Potatoes.