Southwestern Power Salad with Chili-Lime Vinaigrette
Yield:2-3 large servings (or 4 medium servings) 1x
For the Salad:
2 medium sweet potatoes, cubed
1 teaspoon ground cumin
1 teaspoon ground coriander
8–10 cups mixed baby greens
1½ cups corn (fresh or defrosted frozen)
1 large avocado, peeled and diced
1 (15-oz) can black beans, drained and rinsed
1 pint cherry tomatoes, halved
Crushed tortilla chips
For the Vinaigrette:
Juice of 2 limes
1 garlic clove, very finely minced, grated, or pressed
1 teaspoon white wine vinegar
1–2 teaspoons honey (or to taste)
1 teaspoon chili powder
½ teaspoon ground cumin
¼ cup extra-virgin olive oil
Salt and pepper, to taste
Preheat the oven to 400°F and line a baking sheet with foil. Toss the cubed sweet potato with the cumin, coriander, a drizzle of olive oil, salt, and pepper and spread out in an even layer on the baking sheet. Roast for 15-20 minutes, tossing occasionally, until the sweet potato is caramelized and tender. Allow to cool.
Meanwhile, make the vinaigrette by whisking all the ingredients together until blended.
Toss together the greens, corn, avocado, black beans, cherry tomatoes, and the warm sweet potato chunks. Toss everything with the vinaigrette. Garnish with the tortilla chips. Serve immediately.