Beechers Aztec Trinity Salad
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Nutrition balance score
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Ingredients
0 servings
1.5 lbsyams
peeled, cut in 3/4′′ dice
1 Tlime juice
1 Tneutral flavored cooking oil
-
1 Tchili powder
1 tcumin
2 tKosher salt
1green bell pepper
2 poblano if you desire more heat, roasted, skinned, seeded, cut in 3/4” dice
1can of black beans
rinsed and drained
2 earsfresh corn
cut kernels from cob
¼ cuplime juice
⅓ cupcanola oil
1 tKosher salt
1 Thoney
1Fresno peppers
red jalapeño, can be omitted, sliced 1/8′′ strips
1 Tcilantro
chopped
Instructions
Step 1
Combine the lime juice, canola oil, chili powder, cumin, and kosher salt in a large bowl. Mix well to coat the yams. Spread onto a parchment-lined baking sheet in a single layer and roast at 400°F with the fan on high. Check after 12 minutes. Rotate the pans and continue to cook for a couple more minutes, until the yams are easily pierced with a knife. Do not overcook. Cool in the refrigerator.
Step 2
Add salt and black pepper to taste after mixing salad
Step 3
Salad assembly combine roasted yams, dressing, peppers, black beans, corn, cilantro, and salt. Mix well. Taste for seasoning.
