Sweet potato salad with black beans and corn cobs

Step 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Place the sweet potato, 1 tsp of the oil and 3 tsp of the taco seasoning in a large bowl. Toss to combine. Arrange in a single layer over the lined tray. Bake, turning occasionally, for 20-25 mins or until the sweet potato is tender. Set aside to cool.

Step 2

Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred. Cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels.

Step 3

Whisk the lime zest, lime juice, chopped coriander, remaining oil and remaining taco seasoning in a small bowl. Season.

Step 4

Arrange the sweet potato, corn, beans, avocado and tomato on a serving platter. Drizzle with the dressing. Sprinkle with the pepitas.