Summer Salads: Sweet potato & black bean dinner salad

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)
-2 ears of corn
-1 can black beans
-1 mango
-1/2 avocado
-olive oil
-1 t cumin

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).

Meanwhile, cut the kernels off the corn, rinse your black beans, and cut up mango and avocado. Find someone who likes empty corn cobs:

When the sweet potatoes are nearly cooked through (about 8 mins), you can add in your black beans and corn:

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!

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!
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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