Sweet potato Tex-Mex salad
This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures
Ingreadient :
- 600g sweet potatoes, cut into even chunks
- 2 tbsp extra virgin olive oil
- 1 tsp chilli flakes
- 400g can black beans, drained and rinsed
- 198g can sweetcorn, drained and rinsed
- 2 avocados, chopped
- 250g tomatoes, cut into chunks
- 1 small red onion, thinly sliced
- 1 small pack coriander, roughly chopped
- juice 1 lime
Direction :
- 600g sweet potatoes, cut into even chunks
- 2 tbsp extra virgin olive oil
- 1 tsp chilli flakes
- 400g can black beans, drained and rinsed
- 198g can sweetcorn, drained and rinsed
- 2 avocados, chopped
- 250g tomatoes, cut into chunks
- 1 small red onion, thinly sliced
- 1 small pack coriander, roughly chopped
- juice 1 lime
