1 pound cooked cubed Sweet Potatoes
1 1/2 cups black beans
1 cup julienned roasted peppers (combine red, yellow and green)
1 medium ripe papaya, peeled and sliced
3/4 cup watercress
1/2 cup chopped purple onion
1/2 teaspoon chili powder
3 tablespoons garlic flavored oil
2 tablespoons red wine vinegar
1/4 teaspoon hot pepper sauce
In large bowl, combine all ingredients. Toss to blend. Cover and let stand at room temperature for 15 minutes or refrigerate for 1 hour.
To serve, spoon onto fresh greens and garnish with crisp fried tortilla strips.
Makes 8 servings.
Per Serving:
calories 173 protein 4g.
carbohydrate 27 g. fat 5g.
cholesterol 0 mg. sodium 53 mg.
Vitamin A 11,250 IU