Mexican Sweet Potato and Black Bean Salad
Raising the Salad Bar Catherine Walthers
Ingredients
- 4 medium sweet potatoes, peeled and cut into 3/4 in chunks
- 2 T canola oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp chile powder
- 1/2 tsp kosher salt
- Kernels from 3-4 ears of fresh corn, or 2 cups frozen kernels
- 2 cups cooked black beans, rinsed and drained (canned is fine)
- 3 or 4 scallions, thinly sliced
- 1/2 cup chopped cilantro
Chipotle-Chile Dressing
- 1 chipotle chile (from a can of chipotles in adobo)
- 1 clove garlic, finely minced
- 2 T Thai sweet chile sauce (such as Maesri brand)
- 6 T fresh lime juice
- 1/2 cup canola oil
Directions
- Preheat the oven to 375. In a large bowl, toss the sweet potato chunks with the oil to lightly coat them. Sprinkle with coriander, cumin, chile powder, and salt and toss again.Spread the potatoes in a single layer on a rimmed baking sheet and roast until they are golden at the edges and just tender, about 20-25 minutes. Meanwhile, microwave the corn in a small amount of water for 3-5 minutes, or steam for 3-4 minutes. Drain excess water. In a large serving bowl, combine the corn and black beans.
- To make the dressing, in a blender or food processor, place the first 3 ingredients and process until mixture is smooth. Add the lime juice and process again. With the machine running, slowly add the canola oil and process dressing until it is emulsified.
- When the sweet potatoes are done, let cool slightly and add them to corn and beans. Add scallions and cilantro; toss gently. Pour enough dressing over salad to just moisten the ingredients and toss again.
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