Easy Taco Salad
If you want a salad that has lots of flavour and texture, you have to try this black bean, sweet potato and sweet corn combo.
Ingredients
- 4 small sweet potatoes cubed
- 400 g black beans, tinned drained and rinsed
- 300 g sweet corn, tinned drained
- 1 small red onion sliced and diced
- 50 g black olives sliced, if liked
- 15 g coriander
- 1 tbsp Dijon grain mustard
- 1 tbsp apple cider or Balsamic vinegar
- 5 tbsp olive oil
- 1 tsp hot paprika
- 1 tsp cumin
Instructions
- Preheat the oven to 180*C
- Dice the sweet potatoes, lay on a baking tray and coat with 2 tbsp of olive and the spices. Season and roast in the oven for 35mn, stirring half way through.
- Meanwhile, open your tins of beans and sweetcorn, drain and rinse, and spoon equally onto plates. Dice the onion and add to the plates. Add the olives. Slice the coriander and scatter onto the plates.
- For the dressing, mix the mustard, vinegar and remainder of olive oil, stir well.
- Once the sweet potatoes are ready, add them to the plates.
- Pour over the dressing, and mix everything or serve as it is.