Sep 26, 2011

Mexican Sweet Potato Salad

This sweet potato salad is really good. Cale doesn't care for most potato salads, but he asks me to make this one at least twice every summer (which in our household...might as well be The combo of roasted sweet potatoes, corn and black beans with a unique chipotle-sweet chile dressing is addictive.  The dressing is sweet, tangy and spicy at the same time. In fact, talking about this salad makes me wish I had some for lunch right now. 

This sweet potato salad is loaded with vitamins, protein and fiber. Making it a go-to recipe around our house. It keeps well for up to a week in the fridge and is a perfect dish to bring to a potluck or picnic, because it is easy to eat and doesn't wilt or need to be served cold.

I hope you make an opportunity to try this salad, because if you like 'Mexican' flavors I imagine you would love this healthy and nutritious salad.

Mexican Sweet Potato Salad
Catherine Walthers, Raising the Salad Bar

Note: The dressing can be made in large quantities and frozen in small containers for future use.

4 medium sweet potatoes, peeled and cut into large bite size chunks
2 tablespoons canola oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
1/2 teaspoon kosher salt
3-4 ears of fresh corn or 2 cups frozen
2 cups black beans, rinsed and drained (canned is fine)
3-4 scallions, thinly sliced
1/2 cup chopped cilantro

Chipotle-Lime dressing
1 chipotle chile (seeds removed for milder dressing)
1 clove garlic
2 tablespoons Thai sweet chile sauce
6 tablespoons fresh lime juice
1/2 cup canola oil

Preheat the oven to 375ºF. In a large bowl, toss the sweet potatoes with the oil, coriander, cumin, chile powder and salt. Spread the potatoes onto a rimmed baking sheet and roast until they are golden at the edges and tender, about 20-25 minutes.

Meanwhile, steam corn for 2-3 minutes until partly cooked. In a large serving bowl, combine the corn and black beans.

To make the dressing, in a blender or food processor, place the chipotle chile, garlic and sweet chile sauce. Process until the mixture is smooth and the lime juice and process again. With the machine running slowly add the canola oil and process until the dressing is emulsified.

When the sweet potatoes are done, let cool slightly and add them to the corn and beans. Add scallions and cilantro; gently toss. Pour enough dressing over the salad to just moisten the ingredients and toss again.

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