Mexican Black Bean Salad with Vinaigrette Dressing

Salad Ingredients
4 cups raw sweet potato (large dice)
4 cups frozen corn (thawed)
4 cups or 2 15oz can of black bean drained and rinsed
1 bunch cilantro
6 scallions (green onions) white and green parts
2 tbsp canola oil
1 tsp cumin

Dressing Ingredients
1 can chipotle peppers in Adobe sauce
4 cloves minced garlic
¼ c chili sauce
¾ c lime juice (fresh squeeze or from concentrate in bottle) do not buy sweeten
1 c canola oil

Salad directions
Pre heat oven on highest setting.

Mix sweet potatoes, cumin and canola oil in large bowl toss to coat. Pour potatoes on to a cookie sheet
and roast in oven until brown and cooked thru about 15 to 20 minutes depending on size of dice. Check
often due to sugar content could burn easily. Set aside to cool.

Pour all remaining ingredients into bowl with sweet potatoes toss to combine.

Dressing directions

In a blender place 2 to 3 peppers from can and next 3 ingredients, cover and blend on high until peppers
are chopped. Turn blender to low or pulse and slowly drizzle in oil after oil is incorporated blend on high
for 2 minutes.

Pour about ½ cup of dressing over the salad mixture if the salad still looks dry add a bit more to coat the
entire mixture would be too much and would soak the salad.

Salad should be served at room temperature.

Submitted by Dallyn Jones