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The “Perfect” Shabbos Tex Mex Salad



1. Roast sweet potato cubes (lightly coated in extra-virgin olive oil, chili-lime seasoning) at 425 degrees Fahrenheit for 15 to 20 minutes and let cool.
2. Roast (fresh or canned) corn in same oven (lightly coated in extra-virgin olive oil and garlic powder) for 10 minutes.
3. Lightly dress all salad ingredients and then top with crushed tortilla chips.