Sweet Potato Summer Salad

sweet potatoes

🥗Healthier: purple sweet potatoes

💰Cheaper: regular potatoes

Purple sweet potatoes are more nutritious, while regular potatoes are often less expensive.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat, while cottage cheese is a budget-friendly alternative.

Peel the sweet potato and cut it in half.

Ensure the sweet potato is stable while cutting to avoid injury.

Cut the sweet potato into about half-inch pieces, not being too fussy about the size.

Boil the sweet potato pieces until they are fork tender, being careful not to overboil them.

Prepare about a cup of black beans, which is a little less than a can, but you can use the whole can if preferred.

Add about a cup of corn, which can be from one cob, canned, or frozen.

Gently toss together the boiled sweet potatoes, black beans, corn, and cilantro.

In a mason jar, combine lime juice, about a teaspoon of lime zest, a teaspoon of cumin, about a tablespoon of honey, and three to four tablespoons of olive oil.

Add a couple of twists of salt and some black pepper to the dressing mixture.

Secure the lid on the mason jar tightly and shake well to combine the dressing ingredients.

Taste the dressing and adjust as needed before pouring it over the salad.

Pour the honey and lime vinaigrette over the salad, saving a little to adjust moisture later.

Gently toss the salad to ensure everything is covered without drenching it.

Let the salad sit for about 15 to 20 minutes to allow the flavors to blend together before tasting and adjusting seasonings as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens