While staying with my aunt in San Francisco earlier this summer, I was fed a lovely dish made with carrots, sunflower seeds, and some lovely seasonings. I loved it so much that I ate it for breakfast, lunch, and dinner during my stay. My kitchen experience includes guacamole, PB&J, apples and peanut butter, cereal, and the occasional omelet. Now, I can add this recipe to the list along with another one I’ve stolen from my mom involving roasted sweet potatoes (yes, I conquered my oven fear), corn, beans, and more tasty seasonings.
You can download the original recipes by clicking on the links below. Keep in mind that I veered from these due to ingredient, time, and skill constraints.
- Mexican Sweet Potato and Black Bean Salad – page 1
- Mexican Sweet Potato and Black Bean Salad – page 2