Creamy Mexican Sweet Potato Salad
Creamy Mexican Sweet Potato Salad WHAT YOU NEED - 2 Cups peeled & diced Sweet Potato - 2 Cups Canned Beans, drained & rinsed (Black, Pinto, or a mix of your
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Serving bowl
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 2 Cups peeled & diced Sweet Potato
- 2 Cups Canned Beans, drained & rinsed (Black, Pinto, or a mix of your preferred variety)
- 4 Tablespoons Bacon Bits
- 1 Tablespoon Oil
- 2 Tomatoes, chopped
- 1 Red Onion, chopped
- 1 Jalapeño, chopped
- 1 Avocado, chopped
- Juice of two limes
- Taco seasoning to taste
- 2 Tablespoons Fresh Cilantro, chopped
- 1/4 Cup Cacique® Oaxaca Cheese, shredded
- 4 Tablespoons Cacique® Ranchero® Crema Con Sal
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