I found different versions of this recipe everywhere.

I like mine the best.

Don’t be afraid to use whatever vegetables you have in the refrigerator.

2 large diced, peeled sweet potatoes.

One large diced red pepper.

3 cloves of minced garlic.

One diced large onion.

1 can of drained corn(optional).

1/2 of a seeded, minced jalapeno pepper.

One diced avocado.

1/2 chopped red onion.

Zest of one lime plus the juice of half a lime.

One tablespoon of honey.

One can of rinsed and drained black beans.

1/2 cup chopped cilantro.

1/4 teaspoon garlic powder.

3 diced scallions.

One can of drained Rotelle tomatoes(optional).

3 tablespoons olive oil.

Preheat the oven to 450 degrees.

Mix the potatoes, peppers and garlic with 3 tablespoons olive oil, garlic powder, salt and pepper.

Roast until the sweet potatoes are cooked.

Mix everything together in a big bowl and gently toss.

Garnish with fresh parsley.

I have been making different versions of this for years.

Sometimes I add fresh celery, roasted eggplant, fennel, zucchini or broccoli.

Feta cheese is delicious with all the vegetables.

This salad is never a leftover for long.

Great to take to the beach with pita chips.

Published by cmangoff

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