Chipotle Sweet Potato and Black Bean Salad

As you may or may not know, Hilary and I met at Pasta and Co. in Seattle when we were wee little college students. A mutual love of baking, eating, and watching puppy cams formed a forever lasting friendship (awww). To this day we reminisce over the different dishes we miss so much that kept us well fed throughout college. One of those being a store favorite- chipotle sweet potato black bean salad. Ugh, so good, guys.

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Now, we did take an oath or we must have signed something saying we wouldn’t let recipes leave the store. And being the superstar college students that we were, we obviously copied some of our favorite recipes to make for parties. I DID IT LIKE ONLY ONCE OKAY!

Anyway, I failed to get this chipotle sweet potato recipe so I attempted to re-create it based off of the many, many times I had to make it. I’m positive I’m missing something (Jake said it doesn’t taste as vinegary as the Pasta & Co. version and I didn’t add any sort of vinegar) but what I made is delicious and really cured my craving. The chipotle dressing is a nice balance to the sweetness of the potatoes without being overly spicy. Serve warm in fried tortillas as a main dish or cold as a side. This salad is seriously the one you need to make AT LEAST once this summer.

Ingredients serves 3 to 4

  • 2 medium sized yams, peeled and cubed
  • 1 medium sized sweet potato, peeled and cubed
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1 ear white corn, shucked and de-kerneled (here’s a good video if you’ve never done this)
  • 1 can black beans, drained and rinsed
  • 1/4 bunch of cilantro, chopped
  • salt and pepper to taste
  • olive oil

Chipotle Dressing

  • 1/3 cup olive oil or coconut oil
  • 1/4 cup lime juice
  • 1 chipotle pepper
  • 1 clove of garlic, peeled

Preheat oven to 375 degrees. In a medium sized bowl, lightly coat cubed potatoes with olive oil and mix with cumin, cayenne, and paprika. Spread evenly on baking sheet and bake for about 20 minutes til potatoes are tender.

While potatoes are baking, de-kernel corn, chop cilantro, and drain/rinse black beans. Set all these guys aside.

For the dressing, add oil, lime juice, chipotle and garlic in a blender. Blend until well combined.

When potatoes are done combine with corn, beans, cilantro and dressing in a large bowl. Add salt and pepper to taste and serve warm. If you’d rather have this cold, completely cool the potatoes then combine everything and chill. Enjoy!

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6 thoughts on “Chipotle Sweet Potato and Black Bean Salad

  1. If I liked sweet potatoes I would make this dish…but enough about food…you two are still as adorable today as you were as wee college students selling the pasta!

  2. This combination of ingredients makes so much sense, I cannot believe I have never tried it! Fabulous!

  3. I just made this last night and it was GREAT! Along with tasting great I loved how healthy and easy it was to make. I left the corn and cilantro out and only used half the dressing because I felt it was too spicy to use more.

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