Mexican Salad
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Well Plated · by Erin Clarke★ 4.8 (39)

Mexican Salad

NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 24%
CARBS 44G62% OF CAL
11G FIBER21G OTHER12G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful Mexican salad with roasted sweet potatoes, black beans, avocado, and a creamy lime dressing. Healthy, vegetarian, and versatile enough for a main or side.

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Nutrition & ingredients

Ingredients

serves 6
  • ¼ cup raw pepitas
  • 2 medium sweet potatoes (peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted))
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon ground chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 1 large head romaine lettuce (chopped (about 6 cups))
  • 1 pint cherry tomatoes (halved)
  • 1 can reduced-sodium black beans ((15 ounces) drained and rinsed)
  • 1 small jalapeño* (thinly sliced (about ¼ cup))
  • 1 small bunch radishes (thinly sliced (about 1 cup))
  • ¼ cup chopped cilantro (packed)
  • Crumbled feta cheese (or goat cheese, or queso fresco (optional, for serving))
  • Tortilla strips or crushed chips ((optional, for serving))
  • Sliced avocado ((optional, for serving))
  • ⅔ cup nonfat plain Greek yogurt
  • Zest and juice of 1 medium lime ((about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice))
  • 1 clove minced garlic
PREP
25M
SODIUM
301MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.