This is a fun little Southwestern salad for you to enjoy this season. I love making Corn & Bean Salad in the warmer months because it has a real summery kick to it. I add in sweet potatoes for a little heft and natural sweetness and top it off with a tangy lime vinaigrette. Once you try it, I’m sure you’ll agree that it hits all the right notes!
Making this salad is fairly simple. The longest part is roasting the sweet potatoes. I tend to roast the potatoes while I’m preparing everything else. This way I can add them to the salad when they’re still a little warm and are perfect for absorbing flavors. The corn needs to be cooked on the stovetop. It’s sautéed until cooked through and softened, then the oven and stovetop portion of everything is done!
After you’ve gotten to corn and sweet potatoes cooked it’s just a matter of tossing it all together with the lime vinaigrette. Don’t hold back! You want it all to be very well-coated. I love to serve this salad on taco night, or with burritos. I also like to add it to buffets whenever I need to bring something summery that pleases a whole crowd.
This salad is easy to make in advance and store in the fridge for later. I also think that it makes great leftovers. There are many times when I put it in a bowl and top it with last night’s grilled chicken for dinner. It’s so terrifically good, I can’t even tell you. You can also use leftovers in a quesadilla if you’d like, or to top a taco or two.
No matter how you enjoy this salad I’m sure you’re going to love it. It’s a summery crowd please for the whole family!
Corn and Bean Salad
This is such a great side salad that everyone loves. Sometimes I simply top it with some protein and dinner is served!
Serves 4-6 people
2 sweet potatoes 2 tbsp olive oil 1 tsp salt ½ tsp pepper
2 Cups Corn 2 Cups Black Beans 2 cups Sweet Potatoes ¼ cup chopped Fresh Parsley 1 tsp Lime 2 tbsp Olive Oil
Instructions:
Preheat the oven to 400 degrees F.
Peel the sweet potatoes and dice into 1-inch size pieces. Toss them with olive oil, salt, and pepper and spread on a baking sheet. Roast them for about 15 minutes, then flip them to the other side and roast for another 15-20 minutes, or until soft and light brown.
While the sweet potatoes are roasting, add the corn to a sauté pan with 1 tablespoon of the olive oil and cook until softened. Set aside.
Rinse the black beans.
In large bowl, combine the roasted sweet potato, corn, black beans, and parsley.
In a small bowl, whisk together the dressing of olive oil, lime, salt, and pepper.
Pour the dressing over the bean mixtures and toss everything well. Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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