Notes: The ingredients are approximate amounts since sweet potatoes are never the same size. Canned will NOT work in the recipe. The sweet potatoes need to be cooked just until they are tender enough to eat, otherwise they get mushy in the salad as you toss it together. I made a double batch (so used a large bag of frozen corn and 2 sweet potatoes). The dressing can also be altered to your tastes by adding more vinegar or sweetener as you like. Keep in mind that the corn and sweet potatoes are already sweet, so don't go crazy with the agave/honey. My daughter likes to eat this like salsa on chips, I like it on a bed of greens. It would also be good with rice I think.
SOUTHWESTERN SWEET POTATO SALAD
Toss together the following:
1 large (or 2 smaller) sweet potatoes, peeled, diced and boiled to just tender
1 1/2 cups (or 1 can) black beans, cooked and rinsed
1 bag frozen corn (or 3-4 ears fresh corn off the cob)
1/2 onion, finely diced
1 small bunch cilantro, chopped
1-2 cups grape or cherry tomatoes, sliced in half or quarters
Dressing, whisk together:
1/4 c. rice vinegar
1/4 c. apple cider vinegar
1/4 c. agave nectar (or honey)
1 t. chili powder
1 t. cumin
Salt and Pepper to taste
Slowly whisk 1/4 c. olive oil into dressing ingredients. Taste and adjust seasoning and sweetness as desired.
I also added chopped jalapenos to mine, but I didn't add them to the entire salad.
Toss all ingredients together and refrigerate for 1-2 hours (or overnight) before serving. Serve with fresh jalapeno and/or more cilantro.
