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Wednesday, August 28, 2013

Not Your Mayonnaise-y Potato Salad

Hello everyone! I didn't get to write up my savory post last night, but fear not for I have it today (and hopefully another one later today as well). Today I want to give you a new way of thinking about potato salad. This is one of my favorite recipes from a cookbook dedicated to a variety of salads, and it gives you protein, spice, and sweet potatoes all in one heaping spoonful. Enjoy!

Mexican Sweet Potato and Black Bean Salad
Raising the Salad Bar Catherine Walthers


  • 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


  1. 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. 
  2. 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.
  3. 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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