Southwest Lentil Salad

• 3 cups water
• 3/4 cup dry lentils
• 1 medium sweet potato
• 1/2 cup salsa
• 2 tablespoons cilantro, chopped
• 1/4 cup red onion, chopped small
• 1 cup iceberg lettuce
• 1 cup red bell pepper, chopped small
• 3/4 cup black beans
• 1/2 cup corn
• 1 red onion, thinly sliced
• 1 tomatoes, diced1 avocado thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh squeezed lime juice
• 3 minced garlic cloves
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt

1. Preheat oven to 400u0b0.
2. Bake sweet potato for 45 minutes or until done.
3. Once the potato has cooled, dice into bite size pieces.
4. Heat water to a boil in a medium sauce pan.
5. Add lentils and cook until tender, approximately 20 minutes, drain.
6. In a large bowl, mix in lentils. sweet potato, red onion, salsa, corn, black beans, red pepper, tomato and cilantro.
7. In a separate bowl whisk the olive oil, lime juice, garlic, chili powder and salt whisk until combined.
8. Stir dressing into salad mix, until well combined.
9. Arrange chopped lettuce on a plate and top with salad.
10. Garnish with sliced avocado and olives.
11. Enjoy!

water, dry lentils, sweet potato, salsa, cilantro, red onion, iceberg lettuce, red bell pepper, black beans, corn, red onion, tomatoes, extravirgin olive oil, fresh squeezed lime juice, garlic, chili powder, kosher salt

Taken from www.food.com/recipe/southwest-lentil-salad-535744 (may not work)