Sweet Potato, Black Bean And Corn Salad Recipe
This vibrant and flavorful recipe combines roasted sweet potatoes with tender black beans and sweet corn, all tossed together in a spicy chipotle dressing. The sweet potatoes are perfectly seasoned with a blend of warm spices before being roasted to golden perfection. The creamy and smoky chipotle dressing adds a delightful kick to this hearty and wholesome dish. Enjoy this satisfying salad as a delicious and nutritious meal any day of the week!
— Constant Cookbook
Ingredients
- 4 medium sweet potatoes (or 3 large), chopped into bite size cubes
- 2 tablespoons canola oil
- 1/2 tsp ground coriander
- 1/2 ground cumin
- 1/2 tsp chili powder
- 1/2 kosher salt
- corn kernels from 3-4 ears of corn or 2 cups of thawed frozen corn
- 2 cups black beans (1 whole can rinsed and drained)
- 3 scallions, chopped
- 1/2 cup cilantro, chopped
- 1-2 chipotle pepper in abodo sauce (depending on your desire for spice, 1 is medium 2 is hot)
- 1 1/2 tablespoons abodo sauce (from the canned chipotle pepper)
- 1 tablespoon honey or agave
- 2 cloves of garlic
- Juice from 4 limes
- 3/4 cup canola or mild olive oil
Instructions
- Preheat the oven to 375 degrees.
- Slice the sweet potato into 3/4 inch chunks. In a large bowl toss the sweet potato chunks with the oil. Lightly coat them with coriander, cumin, chili powder, and salt. Toss again. Spread the potatoes in a single layer on a foil lined baking sheet and roast until their golden on the edges and just tender about 25-30 minutes meanwhile steam or microwave the corn and a small amount of water from 3 to 5 minutes. In a large serving bowl combine the corn and drained black beans.
- To make the dressing, in a blender or food processor add the chipotle chili, garlic cloves, honey and abode sauce and process until mixture is smooth. Add the lime juice and process again. Then while the machine is running, slowly pour in the canola oil and process dressing until emulsified (or thickened and not separated).
- When the sweet potatoes are done let cool slightly and add them to the corn and beans. Add the scallions and cilantro and gently toss. Pour half of the dressing over the salad and toss again. Use the other half to serve alongside the salad as people can add more if they choose.
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