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"The belly rules the mind."--Spanish Proverb

Fiesta Black Bean & Sweet Potato Salad Recipe

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This recipe for Fiesta Black Bean & Sweet Potato Salad is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Lbs Sweet potatoes Steamed, cooled, peeled, cut in
¾-inch cubes
2 Lbs Sweet corn kernels, frozen Thawed
4 Lbs Cooked black beans Drained & rinsed
1 Cup Scallions Washed & thinly sliced
2 Cups Fresh cilantro Washed & chopped
Dressing
1 Tsp Ground coriander
2 Tsp Ground cumin
2 Tsp Chili powder
2 Tsp Salt
2 Ea Chipotle chile (canned in adobo)
4 Ea Garlic cloves Roasted or blanched
3 Oz Thai sweet chili sauce (from jar)
6 Fl oz Lime juice
5 Oz Oil, canola or vegetable
Directions:
Directions:
1. Once sweet potatoes are cooled and cubed, transfer to a large bowl and add next four
ingredients (corn through cilantro).
2. To make the dressing place coriander, cumin, chili powder, salt, chipotle, galic and sweet
chili sauce in food processor and process until mixture is smooth. Add lime juice and
process again, about 30 seconds. With the machine running, slowly pour in the oil;
process slowly, until emulsified.
3. Toss dressing with sweet potato – corn – bean mixture.
Number Of Servings:
Number Of Servings:
28

 

 

 

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