Solterita Salad
Created Exclusively for NC SweetPotato Commission by Savorez Mexican Restaurant - Wilmington, NC
Recipe
Ingredients
- 2 medium sweetpotatoes
- 1 tablespoon vegetable oil
- ½ cup fresh roasted corn kernels
- ½ cup cooked white beans without liquid
- 1 avocado peeled, seeded and diced
- 1 small jalapeno pepper thinly sliced
- 10 grape tomatoes halved
- ½ cup red wine vinaigrette
- ½ cup queso fresco crumbled
Instructions
- Preheat oven to 400 degrees.
- Scrub and peel the sweetpotatoes. Cut the potatoes into 1-inch cubes.
- Place the sweetpotatoes and oil in a large bowl.
- Use a spoon to stir and toss sweetpotatoes to cover with oil.
- Spread sweetpotatoes on a large baking sheet. Bake in preheated oven until potatoes are browned and tender, about 20 minutes.
- Remove potatoes from the oven and cool.
- Place roasted sweetpotatoes, roasted corn, white beans, avocado, jalapeno and tomatoes and the red wine vinaigrette into a large bowl. Gently toss to coat the vegetables with the dressing, being careful not to mash avocados.
- Divide mixture among two serving dishes. Scatter queso fresco over the salads.
Notes
Nutrition Facts
Solterita Salad
Serving Size
1
Amount per Serving
Calories
900
% Daily Value*
Fat
61
g
94
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Polyunsaturated Fat
18
g
Monounsaturated Fat
22
g
Cholesterol
21
mg
7
%
Sodium
374
mg
16
%
Potassium
1867
mg
53
%
Carbohydrates
79
g
26
%
Fiber
18
g
75
%
Sugar
17
g
19
%
Protein
18
g
36
%
Vitamin A
33311
IU
666
%
Vitamin C
38
mg
46
%
Calcium
303
mg
30
%
Iron
4
mg
22
%
Net Carbohydrates
60
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 900kcalCarbohydrates: 79gProtein: 18gFat: 61gSaturated Fat: 18gPolyunsaturated Fat: 18gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 21mgSodium: 374mgPotassium: 1867mgFiber: 18gSugar: 17gVitamin A: 33311IUVitamin C: 38mgCalcium: 303mgIron: 4mgNet Carbohydrates: 60g