Ingredients for the salad:

1 can of fiesta corn
2 small sweet potatoes
1 Tbsp olive oil
1 12-oz can of Goya’s black beans
1 cup cherry tomatoes
2 cups of parsley
1/4 cup crumbled plain tortilla chips

For the Dressing:
2 Tbsp white miso
1 Tbsp extra virgin olive oil
1 Tbsp Dijon Spicy mustard
1 Tbsp honey
2 tsp hot sauce
1 1/2 Tbsp apple cider vinegar
Salt and pepper


Cook the corn using your favorite method. Peel and cut the sweet potatoes into a small 1-centimeter dice. Heat the olive oil in a large frying pan placed over medium heat. Add the potatoes and cook, stiffing often, until browned on all sides and soft throughout, about 25 minutes.

While the sweet potatoes cook, make the dressing. Combine all of the dressing ingredients in a bowl and stir until thoroughly combined. Season with salt and pepper.

Drain and rinse the black beans and corn, and add them to the pan. Stir occasionally over medium heat for a few minutes, to heat through. Remove from the heat, and fold in the tomatoes.

Divide the parsley equally between two salad plates and divide the potato mixture equally on top. Drizzle the dressing over the salad and sprinkle with crumbled tortilla chips.


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