Rainbow Raw and Roasted Succotash Salad
Ingredients
- 1 head dino kale
- 1/2 bag arugula
- 2 sweet potatoes
- 1 cup frozen sweet corn
- 2 Persian cucumbers
- 1 can black-eyed peas
- 2 limes
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- red pepper flakes to taste
- tomatoes
Preparation
Roast the cubed sweet potatoes tossed in olive oil, salt, and pepper at 425 degrees for 20 minutes
Defrost the frozen corn on a sheet pan for 10 minutes at 425 degrees
Chop the kale, cucumbers, and tomatoes
Arrange everything artfully, squeeze the limes, drizzle with oil, and add copious pepper
