Southwestern Sweet Potato Noodle Salad With Avocado Pesto

• FOR THE SALAD:
• 2 teaspoons Olive Oil, Divided
• 1 ear Corn, Kernels Cut Off
• 1 Sweet Potato, Spiralized
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1/2 Red Onion, Chopped
• 2 cups Baby Kale (or Other Greens)
• FOR THE AVOCADO PESTO DRESSING
• 1/2 Avocado
• 1 Lime, Juice Only
• 1 Bunch Cilantro
• 2 Tablespoons Macadamia Nuts
• 1/2 Red Onion
• 1 clove Garlic
• 1/4 cups Water
• Salt And Pepper, to taste

1. Heat 1 teaspoon olive oil over medium high heat. Roast corn until golden. Remove from pan and set aside.
2. Heat remaining olive oil in the pan and add sweet potato noodles. Toss gently until piping hot, then pour in about 3 tablespoons of water. Keep tossing until water has evaporated. Repeat until noodles are tender, about 5 minutes.
3. In the meantime, pulse all pesto ingredients in a mini food processor until a sauce forms.
4. Toss the corn, sweet potato noodles, remaining salad ingredients and dressing in a large salad bowl just before serving.

salad, olive oil, sweet potato, black beans, red onion, dressing, avocado, juice, cilantro, nuts, red onion, clove garlic, ubc, salt

Taken from tastykitchen.com/recipes/salads/southwestern-sweet-potato-noodle-salad-with-avocado-pesto/ (may not work)