Southwestern Sweet Potatoes with Chili Lime Dressing
My kind of salad, with sweet potatoes, black beans, corn and roasted poblanos combined for a nice spectrum of textures and flavours. I bought something similar at the Whole Foods store in Denver, Colorado and this is my version. I make this salad all year round and change it a little with every season. In the fall I may add pomegranates or even firm, ripe pears cut into little cubes for a touch of fruity flavour. In the summer I add fresh corn, roasted on the grill and scraped off the cob into a waiting bowl. I sometimes add a few leaves of fresh spinach cut into green ribbons, or even lightly steamed. This is a good buffet salad as it keeps nicely and even improves as it sits.
2 sweet potatoes
1 cup black beans, cooked (can use canned)
1 cup corn, fresh or frozen, cooked
2 poblano chiles, roasted, can use canned
1/2 cup pumpkin seeds, toasted
1 green onion, chopped
1/2 cup cilantro or flat leaf parsley, chopped
Salt and pepper
1 tablespoon lime juice, fresh
1 tablespoon orange juice
1 tablespoon agave syrup
1 tablespoon Thai chili sauce
1 teaspoon Mexican hot chili sauce
1/4 cup olive oil
Mix all dressing ingredients and whisk or shake to emulsify.
Peel the potatoes and cut into cubes. Place on a foil lined baking sheet, cover with foil and roast in a preheated 400℉ oven until cooked through but not mushy. Remove from oven and allow to cool.
When cooled add beans, corn, poblanos (cut in pieces), pumpkin seeds, green onions and cilantro or parsley. Toss gently to mix.
Combine dressing ingredients and pour over salad. Taste and add salt and pepper to taste.
Serve at room temperature.