Sweet Potato and Mexican Bean Salad

Salad! *YAWN*


Think again. Salad doesn’t just have to be leaves, adding flavour and colour to salads makes for a nutritious and exciting summer dish.



  • 1 Sweet Potato
  • 1 Can of Kidney Beans
  • 1 Red Pepper
  • 1 Small Can of Sweetcorn
  • 1 Avocado
  • 1 Baby Gem Lettuce
  • 1 Lime
  • Tahini
  • Maple syrup
  • Chilli flakes

Optional – seeds, nuts, pesto, houmous


How to?

  1. Cut the sweet potato and red pepper into cube/bitesize pieces. Place in a baking tray and drizzle with olive oil and a pinch of salt and pop in the oven for 20 mins at about 200 degrees.
  2. Chop up the lettuce to what works for you and set aside for the minute.
  3. Drain the beans and sweetcorn and heat with a little oil in a pan with chilli flakes and any other seasoning which you like, smoked paprika is a favourite of mine.
  4. Make the tahini dressing by mixing 1 tbsp of tahini with tsp of maple syrup and a squeeze of lime
  5. Then plate up, either mix all parts together or separate on your plate.
  6. And of course, add the avocado (how could you forget)

*tip you can batch cook this but leave the avocado until the day of eating.



Super simple ingredients you defo have in your cupboard or can find easily at a supermarket.


Show me your photos of your creations?


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