In an effort to test out some recipes for potlucks and make ahead dishes for Thanksgiving dinner, I went on the hunt for a good sweet potato recipe. I came across a recipe for Santa Fe Sweet Potato Corn Salad. The recipe comes from the North Carolina Sweet Potato Commission website. According to the NCSPC,
The Nutrition Action Health Letter rated 58 vegetables by adding up the percentages of USRDA for six nutrients (Vitamins A and C, folate, iron, copper, and calcium), plus fiber. Sweet Potatoes topped the list with a whopping 582 points; its nearest competitor, a raw carrot came in at 434.
Way to go, sweet potato!
Santa Fe Sweet Potato Corn Salad
NC Sweet Potatoes
1/4 cup olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 cups peeled, diced sweet potatoes (one 8-10 ounce sweet potato)
1 cup frozen corn
1 can (15 ounce) black beans, rinsed and drained
1/4 cup finely chopped red onion [I omitted the onions]
1/4 cup crumbled feta cheese [I used a sheep’s milk feta]
1/4 cup chopped fresh parsley (or cilantro)
1 fresh jalapeno pepper, seeded and finely chopped (optional) [I used a dash of cayenne pepper instead.]
To prepare dressing, whisk oil, vinegars, mustard, lemon juice and seasonings in a small bowl until well blended. Set aside.
Bring a large pot of water to a boil. Add sweet potatoes and corn and cook for 3 minutes until tender. Drain and cool.
In a medium glass bowl mix sweet potatoes and corn with black beans, onion, cheese and parsley. Toss with dressing. Refrigerate at least 1 hour to blend flavors.
It turns out that this recipe was quite easy to make and the longer it has a chance to marinate, the better the flavor becomes. However, this salad was so good that several heaping spoonfuls were “taste tested” prior to placing it in the refrigerator. It’s colorful presentation would be a great addition to any dinner table or potluck spread.