Sweet potato Tex-Mex salad – serves 2
This is a really great tasting and colourful salad. You can make various substitutions for instance use butternut squash instead of sweet potato, any tinned beans like butterbean or cannellini. Use fresh chills instead of dried, add some sun dried tomatoes, pomegranate seeds, chopped red or yellow peppers or some toasted pine nuts.
Tex Mex vegan salad
200g sweet potato washed and cut in to chunks,
2 tsp olive oil,
large pinch of chilli flakes, salt & pepper,
½ can black beans, drained,
½ tin red kidney beans, drained
½ can (or 100g frozen) sweetcorn, drained,
1 avocado, chopped,
120g fresh tomatoes and ¼ cucumber chopped into chunks,
1 small red onion or 2 spring onions, thinly sliced,
large handful of fresh coriander and mint leaves and stalks, chopped,
juice of ½ (1 tbls) lime
Heat oven 200C/180C fan/gas 6.
On a baking tray mix the oil, chilli flakes, salt & pepper and sweet potatoes. Bake for 30 minutes until tender, and the edges are crispy.
Combine all the remaining ingredients in a large bowl. Taste and season.
Add the cooked sweet potato and serve
It’s that simple, but oh so tasty