INGREDIENTS
2
Romaine hearts, chopped (10 cups)
1 can
Black beans
1/4 cup
Cilantro, packed leaves
1 tsp
Lime, zest
1/4 cup
Pickled jalapenos
1
Radishes
2
Sweet potatoes (1 1/2 pounds)
3/4 tsp
Chili powder
1
Kosher salt and freshly ground pepper
1/2 cup
Olive oil, extra-virgin