Summer Salads: Sweet potato & black bean dinner salad

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As soon as the temperature gets over 80 degrees, I develop a strong aversion for the stove. Last summer I really got into grilling. I don’t really know what I’m doing, so I check the grill with the kind of constant back-and-forth typically reserved for a new mom checking in on her one week old baby to make sure its still breathing. The huz tells me this is breaking rule #1 of being a grillmaster. So I won’t quit my day job just yet.

Anyway, I have become something of a grilled veggie salad connoisseur, and this is one of my standbys for a festive summery dinner.

Sweet potato & black bean summer salad, serves 2

Go get:
-Lettuce (romaine or spinach works well)
-Sweet potato, diced (note, they were all out of sweet potatoes at trader joe’s so I bought these packaged ones and they worked well)
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-2 ears of corn
-1 can black beans
-1 mango
-1/2 avocado
-olive oil
-1 t cumin
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Let’s do this:
Toss the sweet potato in about a tablespoon of olive oil and a teaspoon of cumin. Throw ’em on the grill using a grill pan (If you don’t have one, then you can roast them too. But grill pans are super fun, you should get one. Mine is from Williams Sonoma).
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Meanwhile, cut the kernels off the corn, rinse your black beans, and cut up mango and avocado. Find someone who likes empty corn cobs:
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When the sweet potatoes are nearly cooked through (about 8 mins), you can add in your black beans and corn:
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Grill these together for 3-5 minutes, tossing them occasionally. Top your lettuce with the mango, avocado, black beans, corn, and sweet potato and enjoy!
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This salad is great with a citrus vinaigrette. If you don’t have one, you can make lazy girl’s citrus vinaigrette:
1 T olive oil
1 T vinegar (I had an orange champagne vinegar from Trader Joe’s)
juice from 1/2 lemon
1 t honey
dash salt
dash pepper

Combine all of these in a jar and shake!
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Hey, that looks like a pee sample. It’s not, I swear.

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2 thoughts on “Summer Salads: Sweet potato & black bean dinner salad

  1. […] into halves or quarters. Spray with olive oil, or toss them with olive oil in a bowl. I have an aversion to the oven right now, so I grilled them in our grill pan, but you can roast them in the oven […]

  2. […] blog for inspiration. In a case like this, I promise to always give credit where credit is due. Doughing Rogue is one that deserves full recognition for providing a recipe that was exactly what seemed […]

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