Ingredients
Scale
- 1 sweet potato, peeled, chopped
- 2 cups broccoli florets
- ½ onion, sliced
- 1 bell pepper, chopped
- 1 cup frozen or fresh corn kernels, thawed
- 2 tablespoon Olive Oil
- 1 can black beans, drained and rinsed OR 1 ½ cups dry black beans, cooked
- ¼ cup water
- 1 teaspoon cumin
- 1-2 heads, favorite lettuce or mix, cleaned, chopped
- Salt and Pepper, to taste
- 1 bunch scallions, sliced thin
Optional:
- 1 beet, roasted, peeled, chopped
- 1 watermelon radish, roasted, peeled chopped
- 1 turnip, roasted, peeled, chopped
Dressing:
- 1 whole avocado, skin and pit removed
- 1-2 clove(s) garlic
- 1 cup fresh cilantro (I have also used mint and basil)
- Juice from 1 ½ limes
Instructions
- Optional Step: If using the optional beet, watermelon radish or turnip. Clean and pierce with fork. Place in enough tin foil to wrap, drizzle with olive oil and wrap with foil. Roast at 350°F for 45 minutes until soft. Let cool, then peel skin and dice vegetable into ½ inch cubes.
- Preheat oven to 450°F. In a large bowl, toss corn, bell pepper, potato, broccoli, onion and if using, the beet, watermelon radish and/or turnip with the oil. Spread vegetables onto a baking sheet, roasting for 30 minutes, tossing after 15 minutes.
- Prepare salad dressing by combining all ingredients for the dressing in a food processor or blender. Mix until smooth. Store in refrigerator to cool.
- Heat a saute pan on medium. Add beans, water, cumin, salt and pepper and stir. Cover, reduce heat to low and keep warm until ready to serve.
- Remove vegetables from oven. Divide lettuce, vegetables and beans evenly among four plates. Top each salad with scallions and salad dressing.