Southwestern Salad

4 Servings


2 cups romaine lettuce chopped
sweet potatoes chopped
1 tsp cumin
1 tsp chili powder
1 can black beans rinse and drained
1 can corn rinse and drained
1 tbsp olive oil
1/4 tsp salt and pepper
1/4 cup mayo
1/2 cup water
1 cup cilantro
1/2 lime juiced 


  1. Preheat oven to 400 degrees. Peel and chop potatoes into bite- sized pieces and top with olive oil, cumin, and chili powder. Roast for 10 minutes, then turn heat up to 425 degrees and continue to roast for 15-20 more minutes or until golden brown.

  2. Remove potatoes from oven, season with salt and pepper, and let cool.

  3. Meanwhile, pulse all ingredients from the avocado down in a food processor to make dressing.

  4. Top 1⁄4 of lettuce with a sprinkle of corn, black beans, sweet potato pieces, and a drizzle of the avocado dressing.

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