Southwestern Potato Salad gluten-free, vegan For the salad: 2 lbs sweet potatoes, chopped into 1-inch cubes 1 3/4 cups cooked black beans, rinsed + drained 2 bell peppers, chopped 1 1/2 cups chopped red onion 1 1/2 cups sweet corn 2 cloves garlic, minced 1/2 tablespoon safflower oil salt + pepper lime wedges + fresh parsley/oregano/cilantro, to top For the dressing: 1/3 cup extra virgin olive oil 2 1/2 tablespoons lime juice 2 tablespoons lemon juice 3-4 teaspoons chipotle adobo sauce* 1 1/2 teaspoons lime zest 1 1/2 teaspoons pure maple syrup, or honey 1 teaspoon dried oregano scant 1 teaspoon cumin 1/4 teaspoon salt + pepper Add dressing ingredients to a jar and shake vigorously until fully combined. Set aside. Add water to a large pot and bring to a boil. Add chopped potatoes to the pot of boiling water and boil for about 8-12 minutes until just tender. Do not overcook. Taste-test a few cubes for doneness. Pour potatoes into a large colander and rinse with cold water for ~1 minute to stop the cooking. While the potatoes are cooking, heat a medium pan over medium heat with 1/2 tablespoon oil. Once hot, add the onion and a large pinch of salt to the pan and cook for 3-4 minutes, stirring frequently. Add the garlic and stir for 30 seconds then add the corn and cook for about 6-8 minutes, stirring frequently, until the corn starts to slightly brown and the onion is soft. Remove from heat and pour onto a plate to cook for a few minutes. Empty the sweet potatoes, black beans, bell peppers, and corn mixture into a large bowl. Pour about 3/4 of the dressing overtop and gently toss to coat. Place in the fridge [uncovered] until fully chilled and then cover until ready to serve. Gently stir the mixture, then taste and add more dressing, salt, and pepper if needed and stir again to distribute. Place in individual bowls or in a large serving dish and top with fresh parsley, oregano, and/or cilantro. Serve with lime wedges on the side.
Posted on: Mon, 08 Jul 2013 02:18:47 +0000
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