Eating for well-being
Featured Food: Black-Eyed Peas Yield: Serves 4


  • Salad:
  • 1/2 t smoked paprika
  • 1/2 t ground cumin
  • 1/2 t coarse salt
  • 1/4 t ground black pepper
  • 2 large, sweet potatoes, peeled and diced
  • 2 t olive oil
  • 3-4 c salad greens, chopped
  • 1/2 c cilantro leaves
  • 6-oz can Mexican corn, drained
  • 1/2 c black beans, rinsed & drained
  • 1 avocado, pitted and sliced
  • 1 pint cherry tomatoes, halved
  • 1 cup shredded sharp cheddar
  • Dressing:
  • Jar of salsa and Ranch dressing


Preheat oven to 400 degrees. In small bowl, combine all seasonings. Place diced sweet potato chunks on baking sheet. Drizzle with oil & sprinkle with seasonings. Mix until sweet potatoes are evenly coated with oil and spices. Bake for 15-20 minutes, until potatoes are fork-tender & crispy on the outside.

To make salad, place greens & cilantro in a large bowl or on a platter. Top with sweet potatoes, corn, black beans, avocado, tomatoes, cheese & tortilla chips.

Combine equal parts salsa and ranch salad dressing. Drizzle salad with fresh lime juice or salsa ranch dressing.

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Food and Nutrition Counseling Services provides you with access to accurate health and lifestyle information, helping you to explore new behaviors and skills, and identifying useful campus and community resources.

MSU community members eligible for food and nutrition counseling services include faculty, staff, graduate assistants, retirees and the spouses/partners of members of these groups.

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