Solteria Salad
Created exclusively for the NC SweetPotato Commission (ncsweetpotatoes.com) by Savorez Mexican Restaurant, Wilmington, North Carolina
Makes 2 servings
2 medium sweet potatoes
1 T. vegetable oil
½ c. fresh roasted corn kernels
½ c. cooked white beans without liquid
1 avocado, peeled, seeded and diced
1 small jalapeño pepper, thinly sliced
10 grape tomatoes, halved
½ c. red wine vinaigrette
½ c. queso fresco, crumbled
Preheat oven to 400°F. Scrub and peel the sweet potatoes.
Cut the potatoes into 1-inch cubes. Place sweet potatoes and oil in a large bowl. Use a spoon to stir and toss sweet potatoes to cover with oil. Spread sweet potatoes on a large baking sheet.
Bake in preheated oven until potatoes are browned and tender, about 20 minutes.
Remove potatoes from the oven and cool. Place roasted sweet potatoes, roasted corn, white beans, avocado, jalapeño and tomatoes and the red wine vinaigrette into a large bowl. Gently toss to coat the vegetables with the dressing, being careful not to mash avocados.
Divide mixture among two serving dishes. Scatter queso fresco over the salads and serve.