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Sweet Potato Chipotle Salad Serves 4-6 For all ingredients, please consider using those that have been grown organically. |
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| 1 pound | yams, cut into 1/3 inch chunks |
| 1/2 cup | corn kernels, either raw or lightly sauteed |
| 1/3 cup | cooked black beans, canned is fine |
| 2-3 | scallions, white part only, thinly sliced |
| 1 tablespoon | olive oil, pistachio or toasted pumpkin seed oil is also quite nice to use |
| 1/4 teaspoon | chipotle chile powder |
| pinch | ground cumin |
| pinch | ground coriander |
| sea salt | |
| freshly ground black pepper | |
| 2-3 tablespoons | cilantro, chopped |
| 1 teaspoon | freshly squeezed lime juice, lemon is fine |
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Steam the prepared sweet potatoes for about 20 minutes or until they are fork tender. Transfer to a medium size mixing bowl and allow to cool for 10-20 minutes. Add the corn kernels, black beans, scallions, olive oil, chipotle chili powder, cumin, coriander, salt, pepper, cilantro, and lime juice to the yams and toss to combine all of the flavors. Taste for seasoning. Add additional salt or lime juice to achieve desired flavor. It is also nice to add an addition tablespoon or two of oil, but I personally like to keep it on the lighter side as the oil can make it quite rich. If you prefer it to be a bit more spicy, add another pinch of chipotle chili powder, but remember that a little goes a long way. Serve at room temperature or cold. |
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