Southwest Salad with Chili Bean Hummus, Sweet Potato and Avocado

prep time:: 0 min

Serving size: 0

ingredients

1 can chili beans -- drained and rinsed
1/2 C frozen corn
2 tbsp. chopped garlic
1/4 C cilantro
1/2 lemon
2 dash haberno sauce/tabasco
1/2 large sweet potato -- cut into disks
1 tbsp. olive oil
2 tsp. chili powder
2 C mixed baby greens
2 roast bell pepper -- chopped
3/4 C cherry tomatoes -- halved
1/2 avocado -- chopped
olive oil
salt
pepper

directions

Preheat the oven to 450. On a parchment covered baking sheet, lay the sweet potato disks in a single layer and sprinkle with the olive oil and chili powder. Place in oven. Cook for 10-12 minutes until beginning to be tender and one side is crisping. Turn over and continue to cook another 10-12 minutes. Remove when done cooking.

Meanwhile in a food processor, combine chili beans, corn, cilantro, garlic, juice of half of a lemon, and salt and pepper. Pulse until combine. Then with the motor running drizzle in olive oil until smooth.

To compose salad, toss greens with a drizzle of olive oil and salt and pepper to taste. Add tomato and bell pepper and toss again. Plate greens over sweet potato around the edge. Spoon 1-2 heaping spoonfuls of chili bean hummus in the center of the salad and sprinkle avocado pieces over top.

Source: Devon Crosby-Helms