southwest inspired power salad
This healthy Southwest inspired salad will leave you feeling satisfied and is filling enough to be a meal. It’s the prefect combination of crunchy sweet red peppers and corn & creamy black beans, sweet potatoes and avocado. Adding citrus and fresh herbs to finish a dish, in this case, lime and cilantro, add a wonderful bright vibrant flavor. It’s gluten free and vegan friendly and packed with nutrition.
1 medium size sweet potato, peeled, diced and cooked * see chef’s note
1 15 ounce can of black beans, rinsed and drained
2 ears of corn, kernels cut off the cob or one cup frozen organic white corn
1 sweet red pepper, diced
1/4 cup diced red onion
1 cup arugula
¼ teaspoon ground cumin
pinch of cayenne pepper
1 firm ripe avocado, diced
½ cup fresh cilantro, rough chopped
zest of two limes
¼ fresh lime juice
2-3 tablespoons avocado oil
1 teaspoon sea salt
Combine all ingredients in large bowl and mix well. Can be made ahead of time, adding the arugula and avocados right before serving.
Sweet potatoes are easy to prepare and cook quickly. Steaming them for just 7 minutes not only brings out their great flavor but helps to maximize their nutritional value.
Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids.
Black beans are high in protein, fiber and iron. They are a great addition to a vegan / vegetarian diet.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.