andrew’s inspiration salad (number 13!)
This was an exciting salad!! Like, a Friday-night scrumptious sweet and spicy salad of wonder. My bro sent me this recipe (his own!) the day that I started this blog but I had been waiting for a chance to buy all of the ingredients, and honestly for a night when I had some extra time. The rest of the salads I’ve made have actually taken about 10-15 minutes to make on average: another reason that I freaking LOVE salads. Andrew’s salad, though, had some exciting ingredients that I hadn’t used before, like chipotle peppers in adobo sauce (sounds exotic, right?) and sriracha (a basic item really, but I didn’t have my own bottle until this). We really enjoyed the salad, pairing it with a panfried piece of tilapia.
Here’s the recipe: (only things I would change- MORE ROASTED CORN!! so amazing. And you could probably make 1/2 the dressing instead of the whole recipe)
Spicy Sweet Potato Salad
Prep Time: 10 mins | Cook Time: 30 mins | Servings: 8 | Difficulty: Easy
- 3 large sweet potatoes
- 1 450g can black beans
- 2 ears sweet corn (1 cup kernels)
- 3 green onions
- 1 chipotle pepper + 1t adobo sauce from can
- 150ml canola oil
- 150ml olive oil
- 1 lime, juice and zest
- 75 ml apple cider vinegar
- cilantro (optional)
- salt and pepper to taste
Peel and medium dice sweet potato, toss with olive oil, salt and pepper. Clean corn, toss kernels with olive oil, salt and pepper. Roast both sweet potato and corn on baking sheets in a 350 degree oven. Corn takes about 10 mins, sweet potato 20-30. Allow to cool, then combine sweet potato, corn, black beans, and sliced green onions in a bowl.
Vinaigrette. Combine chipotle and sauce, cider vinegar, lime juice and zest, as much cilantro as you like, in a blender and blitz it up. Stream the oils into the blender to emulsify the vinaigrette and season with salt and pepper (and sriracha!) to taste.
Add as much vinaigrette as you like the the bowl, toss, and enjoy.
Source: Andrew Farrell