Mexican Sweet Potato Black Bean Salad
Makes about 3 cups
2 canned chipotle chiles
2 garlic cloves
¼ cup Sweet Chili Dipping Sauce
¾ cup fresh lime juice (about 6 limes)
1 cup canola or other vegetable oil
8 medium sweet potatoes, peeled and cut into Â¾-inch chunks
3 to 4 tablespoons canola or other vegetable oil
1 tablespoon ground coriander
1 tablespoon chile powder
1 tablespoon ground cumin
1 tablespoon fine sea salt
4 cups corn (about 6 ears or 1 pound frozen)
4 cups cooked black beans, or 2 15½ ounce cans black beans, drained and rinsed
1 bunch scallions (about 6), white and green parts, thinly sliced
1 cup chopped cilantro
To prepare the dressing:
Combine the chiles, garlic, chili sauce, and lime juice in a blender. Turn the blender on and slowly add the oil, until the dressing is creamy and emulsified. Leftover dressing can be stored in the refrigerator for up to 2 months.
To prepare the salad:
Preheat the oven to 375 degrees. In a large bowl, toss the potatoes with the canola oil to coat. Sprinkle with the coriander, chile powder, cumin, and salt, and toss again. Arrange the potatoes in a single layer on a baking sheet and roast until golden and just tender, 15 to 20 minutes. Transfer to the large bowl and let cool.
Microwave the corn in a small amount of water for 3 to 5 minutes. Drain and place in the bowl with the potatoes. Add the beans, scallions, and cilantro. Gently toss with enough dressing to moisten the salad. Let the salad marinate for 15 to 30 minutes. Serve at room temperature. Store any leftover salad in a covered container in the fridge for up to 5 days.