Mexican Sweet Potato and Black Bean Salad

Mexican Sweet Potato and Black Bean Salad

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Mexican Sweet Potato and Black Bean Salad
Serves 6
By author margaret at The Right Recipe

Ingredients

for the dressing

  • 1 chipotle chili (from a can of chipotles in adobo sauce)
  • 1 clove garlic (finely minced)
  • 2 tablespoons Thai sweet chili sauce
  • 6 tablespoons fresh lime juice
  • 1/2 cup light olive oil (or other light tasting oil)

for the salad

  • 4 Medium sweet potatoes (peeled and cut into 3/4 inch pieces)
  • 2 tablespoons light olive oil (or other light tasting oil)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 cups fresh corn kernels (cooked)
  • 2 cups canned black beans (drained and rinsed)
  • 4 scallions (trimmed and thinly sliced)
  • 1/2 cup fresh cilantro

Directions

1. Place potatoes in a large pot and cover with water. Heat until water reaches 160 degrees (this will be less than a simmer…a thermometer is handy) then remove from heat, cover and let sit one hour.
2. Preheat oven to 400 degrees. Drain the potatoes and place in a large bowl. Toss gently with the 2 tablespoons olive oil then sprinkle with the coriander, cumin, chili powder and salt and toss again.
3. Arrange sweet potatoes in a single layer on a rimmed baking sheet and roast until golden and the edges and just tender, about 20 minutes.
4. Meanwhile, make the dressing: Put the chipotle chili, garlic and sweet chili sauce in a blender and blend until smooth. Add the lime juice and blend again. Add the olive oil and pulse until emulsified.
5. When the potatoes are done, remove from oven and let cool slightly. Place them in a large bowl with the corn and the black beans. Add scallions and cilantro and toss gently. Add enough dressing to moisten all the ingredients and toss again.
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