Chipotle Sweet Potato Salad

Ingredients

Dressing

I love this salad! It is a complete meal, plus it is adjustable so you can eliminate anything you don’t like. Oven-roasting the sweet potato really makes this salad great, also charring the corn adds a lot of flavor. You can double this recipe easily & you wont be sorry it disappears pretty quickly! The small can of Chipotles in adobo are available in almost every grocery store they cost about $1.25 so if you don’t use them all its not going to break the bank.

1. Peel and cut sweet potatoes into large chunks, toss with olive oil and salt and pepper and cumin, spread evenly on an oven tray lined with foil or parchment paper.
2. Roast at 400 degrees for about 25-35 mins you don’t want them too soft as they will flatten in the salad.
3. While they are cooking char the drained can of corn in a non stick pan over a medium high heat until you see some color on the corn.
4. Drain and rinse black beans and set aside.
5. Chop red peppers, cilantro & green onions.
6. When everything is cooled to room temperature mix the dressing ingredients together, blend the can of chipotles (I use a stick blender & blend the whole little can, but a food processor will work too, add a little apple cider vinegar or water to help it blend) add chipotle sauce 1 tsp at a time and taste after each addition depending on your heat preference, keep refridgerated.
7.  Mix the sweet potatoes and most of the ingredients together.
8. I reserve a handful of each vegetable to sprinkle on top of the salad for garnish.
9. Use as much or as little of the dressing as you want. If you have any left over it is great on Fish Tacos.