Santa Fe SweetPotato Corn Salad

Ingredients:

  • 2 cups peeled, diced NC sweet potatoes (about 2 medium sweet potatoes)
  • 1 1/2 cups corn kernels
  • 1/2 cup finely chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • Santa Fe Dressing
  • 1 1/2 cups cooked black beans (optional)

Santa Fe Dressing

  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teapoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • Combine ingredients together in a small bowl.

Preparation:

Blanch diced sweet potatoes and corn in boiling water for 3 minutes until just tender. Drain and cool.

In a medium glass bowl mix sweet potatoes and corn with chopped onion, feta cheese and parsley. Toss with a portion of the dressing, adding more as needed. Add black beans if desired. Refrigerate at least 1 hour to blend flavors.