Sweet Potato Salad with Jalapeno Lime Dressing

We are always having food days at work which is a great way to try new foods and get recipe ideas.  One of the dietitians I work with brought this salad in one day.  When she signed up to bring sweet potato salad, I was picturing a traditional potato salad with sweet potatoes which did not appeal to me, but the salad is not like a traditional sweet potato salad at all.  It has a great combination of flavors, and it is healthy.  I thought this recipe was something really different and fun so, I wanted to share it with all of you.  It is colorful, and it is filled with vegetables so, if you are trying to eat more veggies try this out. 

You will need:  Sweet Potatoes, Salt and Pepper, Olive Oil, Red Bell Pepper, Red Onion, Frozen Corn, Black Beans Cilantro, Lime, Garlic and Jarred Jalapenos

Preheat oven to 425*F.  Coat foil lined baking sheet with nonstick cooking spray.  Peel and cut sweet potatoes.  Place them on the foil lined baking sheet and toss with 1 Tablespoon of olive oil.  Sprinkle with salt and pepper.  Roast potatoes for 30 minutes.  Remove from oven and cool.

In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.

To make the dressing, puree olive oil, lime juice, garlic and jalapenos in a blender.

Pour over potato mixture, stir and chill.  You can also eat this without chilling it if you prefer.

Sweet Potato Salad with Jalapeno Lime Dressing

Makes 12 ½ cup servings

6 cups peeled sweet potatoes (about 2 ½ pounds)

1 Tbsp olive oil

½ cup chopped red bell pepper

½ cup chopped red onion

2/3 cup frozen corn, thawed

2/3 cup black beans, rinsed and drained

¼ cup chopped cilantro

Jalapeno Lime Dressing

¼ cup olive oil

¼ cup + 2 Tbsp lime juice (about 2 limes)

2 tsp minced garlic

2 Tbsp jarred jalapeno slices

Preheat oven to 425*F.  Coat foil lined baking sheet with nonstick cooking spray.Peel and cut sweet potatoes.  Place them on the foil lined baking sheet and toss with 1 Tablespoon of olive oil.  Sprinkle with salt and pepper.  Roast potatoes for 30 minutes.  Remove from oven and cool. 

In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.

To make the dressing, puree olive oil, lime juice, garlic and jalapenos in a blender.

Pour over potato mixture, stir and chill.  You can also eat this without chilling it if you prefer.