Ingredients:
1 lb. Cooked cubed SweetPotatoes
1 1/2 cups Black beans
1 cup Julienned roasted peppers (combine red, yellow and green)
1 medium Ripe papaya, peeled and sliced
3/4 cup Watercress
1/2 cup Chopped purple onion
1/2 tsp. Chili powder
3 tbsp. Garlic flavored oil
2 tbsp. Red wine vinegar
1/4 tsp. Hot pepper sauce
 
 
 
Preparation:
In large bowl, combine all ingredients. Toss to blend. Cover and let stand at room temperature for 15 minutes or refrigerate for 1 hour. To serve, spoon onto fresh greens and garnish with crisp fried tortilla strips.