Roasted Sweet Potato, Black Bean and Corn Salad

By á-58

A little Latin and a little Southwestern, this colorful and nutritious salad gets a boost of flavor from its dressing, made from fresh lime juice, earthy cumin and smoky chipotle in adobo.

Ingredients

• 1 1/2 pounds sweet potatoes, peeled and diced
• 1/4 cup plus 2 tablespoons olive oil
• 1/4 teaspoon kosher salt, plus more for seasoning
• 3 tablespoons fresh lime juice
• 1 chipotle pepper in adobo (from can)
• 1 1/2 teaspoons honey
• 1 1/4 teaspoons ground cumin
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn kernels, thawed

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 375 degrees F.

In a medium bowl, toss the potatoes with 2 tablespoons olive oil. Season with a pinch of salt. Spread the potatoes in a single layer on two rimmed sheet pans. Roast in the oven until a knife can be easily inserted into the potatoes, 15 to 18 minutes.

Meanwhile, place the lime juice, chipotle pepper, honey, cumin and 1/4 teaspoon salt in a blender or mini food processor. Blend until smooth. Set aside.

In a medium bowl, combine the sweet potatoes, beans and corn. Add the dressing and toss until combined. Season with more salt, if desired. Serve warm or at room temperature.

Tip: Chipotles are dried and smoked jalapeno peppers. They are mildly hot and have a distinct smoky flavor. You can find them dried, ground or canned with adobo sauce at most supermarkets (in the international section).