Did you make any resolutions this year? I don’t necessarily do resolutions, however I have a list of goals that I want to accomplish, and of course one of those is to get into better shape this year. Over the last year and a half I definitely let my body go downhill! I quit working out regularly and haven’t eaten as many vegetables as I should – so I’m on a quest to create more salad recipes.
I love creating things and mixing up foods – and most of the time my family eats them without complaining. 😉 I’ve been wanting to make more salads, so I’ve been flipping through cook books, old magazines, and Pinterest for inspiration.
After a few trial runs, I’ve come up with something that is going to be sticking around in my personal cook book for a while: a sweet potato salad. Sweet potatoes are great because they are a great source of vitamin A and fiber. I used Queso Blanco cheese because a.) I had a bunch of it in my refrigerator and b.) because it has a nice soft and mild flavor.
Sweet Potato Salad
What you need:
2 sweet potatoes, peeled and diced into 1/2 inch cubes
1/2 cup of Queso Blanco cheese
3 cups of arugula
2 pieces of corn on the cob
1/2 cup black beans
1 Tablespoon of olive oil
Salt and Pepper
Salt & pepper
- Preheat the oven to 375 degrees. Cube the sweet potatoes.
- In a medium bowl, combine sweet potatoes, olive oil, salt and pepper and toss to combine.
- Place the sweet potatoes and corn on the cob in the oven and cook until tender.
- Cut the corn off of the cob and place the corn, sweet potatoes, black beans, queso cheese, and arugula into a salad bowl.
- Toss with your favorite dressing and enjoy!
If you want, you can add some chicken for extra protein, but this is just delicious by itself. I actually made a couple batches and made a rice bowl (instead of the arugula) and just added some cooked wild rice and more olive oil to it and my family really enjoyed it for dinner the other night.
Do you have any unique salad ideas or recipes? I’d love to hear them! Comment below!