Ingredients
Scale
- 2 heaping tablespoons Chipotle Lime Mayo
- 3/4 cup full fat coconut milk
- 1 teaspoon smoked paprika
- zest from 1/2 lime
- pinch of salt and pepper
- 1/2 black beans, strained
- 1 small bunch cilantro, chopped
- 1 heaping tablespoon red onion, small diced
- 3 cups arugula
- 1 medium sweet potato (or 3 mini), roasted + cooled
- 1/2 cup cherry tomatoes, cut in half
- 1 tablespoon Cotija cheese, crumbled
- tortilla chips and jalapenos for garnish (and snacking)
Instructions
- To make the dressing, combine the mayo, coconut milk, paprika, lime zest, 1 tablespoon cilantro and a pinch of each salt and pepper in a food processor bowl or blender. Process until smooth and everything in combined. Put in a glass container with a lid. Refrigerate for at least 25 minutes, before serving.
- In a small bowl, combine the black beans, cilantro and red onions together.
- To assemble the salad, place the arugula on a platter, shallow bowl or plate. Slice the sweet potatoes in half and place on top of the arugula. Add the cherry tomatoes and spoon the black beans throughout.
- Dress with some of the dressing, sprinkle some cotija cheese and serve with chips and jalapenos. And, always more dressing to add.
- Prep Time: 5
- Cook Time: 20
- Category: salad
- Method: oven