Mexican Sweet Potato and Black Bean Salad
Ingredients
2 medium sweet potatoes, peeled and diced
400 g black beans, drained and rinsed
1 red bell pepper, chopped
1 green onion, sliced
1 avocado, diced
60 ml lime juice
1 tsp ground cumin
1/2 tsp chili powder
Salt to taste
Fresh coriander, chopped
Method
1. Begin by cooking the diced sweet potatoes in boiling water until they are tender, which should take about 10 minutes.
2. Drain sweet potatoes and let them cool slightly.
3. In a large bowl, combine the cooked sweet potatoes, black beans, red bell pepper, green onion, and avocado.
4. In a separate small bowl, mix the lime juice, cumin, chili powder, and salt. Pour this dressing over the salad.
5. Gently toss everything together and sprinkle fresh coriander on top before serving.
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