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Mexican sweet potato salad 

  • 1 kg diced sweet potato 

  • 3 tablespoon of cajun spice 

  • 1 tin of black beans drained and washed 

  • 4 large tomatoes diced 

  • 1 large red onion diced 

  • 2 green chillies diced  

  • 1 cut of frozen sweetcorn 

  • 1 bunch of coriander chopped 

  • 2 limes juice and zest 

Season and drizzle the sweet potato with olive oil and then roast @180 for 20 to 25 mins or until golden and roasted.  Cook the onion in a pan with olive oil and a pinch of salt for 5 mins until softened, add the chillies, add the tomatoes  and cook on a low heat for a further 5 mins, add the beans, cajun spice, lime juice and zest and coriander, stir all together and take of the heat and set aside.  put a pan on the heat get it really hot then add the frozen sweetcorn, cook on a high heat until its starts to caramelise and pop then add this to the bean mix.  mix all the ingredients in a large bowl, season, taste and enjoy.  Serve with a large spoon of sour cream 

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