Sweet Potato, Black Bean, and Corn Salad
I was developing some new recipes for a friend of mine. I knew that she likes sweet potatoes and beans. The salad needed one or two more veggies that would complement the sweet potatoes. I chose corn and black beans and it was perfect.
Ingredients
2 pounds sweet potatoes
15 1/2 ounces black beans, rinsed and drained10 ounces sweet corn
3 scallions, chopped1 teaspoon salt1/2 teaspoon ground black pepper
1 recipe Spicy Honey Mustard Vinaigrette
Directions
Peel the sweet potatoes and cut into bite size cubes. Place potatoes on a baking sheet. Bake at 375 for 30 minutes. Place cooked potatoes in a bowl and let cool.
Add black beans, corn, scallions, salt and pepper to sweet potatoes. Mix well. Add dressing to sweet potatoes. Mix well.
Refrigerate for at least 1 hour before serving.