1 ½ cup black beans (drained and rinsed (about half a large can))
1 large red bell pepper (finely chopped)
½ red onion (finely chopped)
2 tbsp freshly chopped cilantro
Olive oil
Juice of 1 lime
1 tbsp olive oil
1 ½ tsp honey or agave syrup
1 tsp hot sauce (such as Cholula, or more if you’re feeling wild)
Salt to taste
Categories
Recipes
Sides
Summer
Vegetarian
Steps
Pre-heat your oven to 400 degrees. Peel the sweet potatoes, and chop them into one inch cubes. Place them in a roasting pan (or on a baking sheet), drizzle with olive oil and a pinch of salt and toss to coat. Roast sweet potatoes for approximately 25 minutes or until very tender, turning twice.
Cut the corn kernels off the cobs. Heat a bit of olive oil in a pan and add the corn kernels with a pinch of salt. Saute until the corn is cooked through, about five minutes. I like to let mine brown a little bit.
Pour the black beans into a strainer and rinse them well with water (sometimes they have a weird aluminum taste from the can…gross).
Chop the red bell pepper and onion into a medium dice.
In a large bowl combine the sweet potatoes, corn, black beans, onion, and pepper.
In a small bowl, whisk together all of the ingredients for the dressing.
Dress your salad. I like to refrigerate this for at least 20 minutes, but it can also be served at room temperature. Add the fresh chopped cilantro just before serving.
