Summer Mexican Salad with Citrus Dressing

By ForkAndTheCork

Ingredients

• Vinaigrette:
• 2 large sweet potatoes, peeled and chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Romaine lettuce, chopped
• 1 (15 oz) black beans, rinsed and drained
• 1 large tomato, chopped
• 1 cup corn (fresh, frozen, or canned-rinsed and drained)
• 1 large avocado, sliced
• 1 cup chopped purple cabbage
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onion
• 1 cup pre-cooked edamame
• 1/2 tsp cumin
• 1/2 tsp coriander
• Dash cayenne pepper
• 1 clove of garlic, minced
• 2 tbsp fresh orange juice
• 1/4 tsp orange zest
• 2 tbsp fresh lime juice
• 1/4 tsp finely grated lime zest
• 1/2 tbsp agave syrup or honey
• 2 1/2 tbsp olive oil
• Sea Salt and Freshly cracked Pepper, to taste

Preparation

Step 1

1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.

2. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, edamame, and green onion.

For the dressing: Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside.

Dress the salad as desired.