Solterita Salad
Created Exclusively for NC SweetPotato Commission by Savorez Mexican Restaurant - Wilmington, NC
Servings: 2
Calories: 900kcal
- 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
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.
Nutrition Facts
Solterita Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 900kcal | Carbohydrates: 79g | Protein: 18g | Fat: 61g | Saturated Fat: 18g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 374mg | Potassium: 1867mg | Fiber: 18g | Sugar: 17g | Vitamin A: 33311IU | Vitamin C: 38mg | Calcium: 303mg | Iron: 4mg | Net Carbohydrates: 60g