Mexican Black Bean & Sweet Potato Salad
with Creamy Lemon Dressing
Mix up a hearty vegetarian salad that will keep you full and satisfied! With spiced black beans, plus roasted sweet potato and a creamy lemon dressing, this is a colourful bowl of goodness brimming with our favourite Mexican flavours!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
sweet potato
3 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 unit
tomato
1 cob
corn
1 bag
coriander
1 unit
lemon
1 tin
black beans
2 packet
mayonnaise
(Contains Egg;)
1 sachet
Mexican Fiesta spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
sugar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on the oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, cut the mini flourtortillas (see ingredients list) into 2cm pieces and place on a second oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. In the last 5 minutes of sweet potato cook time, bake the tortilla pieces until golden and crispy.
Roughly chop the tomato. Slice the kernels off the corn cob. Finely chop the coriander (reserve some leaves for garnish). Zest the lemon to get a pinch, then slice into wedges. Drain and rinse the black beans. TIP: Do this in a large bowl to stop the kernels flying everywhere.
In a small bowl, combine the mayonnaise, a generous squeeze of lemon juice, lemon zest, sugar, coriander, a splash of water and a pinch of salt and pepper and mix well. TIP: Add more lemon juice to the dressing if you like!
SPICY! This spice blend is hot. Use less if you're sensitive to heat! Heat a large frying pan over medium-high heat with a drizzle of olive oil. Once the oil is hot, add the black beans and corn and cook, stirring, until softened, 5-6 minutes. Add a small drizzle of olive oil and the Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Toss the baby spinach leaves and sweet potato together on the oven tray. Divide between plates, then top with the tomato, beans, corn and tortilla pieces. Drizzle with the lemon and coriander dressing.