SUMMER MEXICAN SALAD WITH CITRUS DRESSING RECIPE - (4/5)

Summer Mexican Salad with Citrus Dressing Recipe - (4/5) image

Provided by ForkAndTheCork

Number Of Ingredients 24

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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

Steps:

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.