I liken this to a taco salad, except that it has nothing to do in any way with a taco.
But for some reason, it reminds me of that. Something to do with putting black beans and corn together with some tortilla chips crumbled on top. It screams taco salad. But, you’d never know that the shining stars here are, in fact, the sweet potato and the miso dressing.
And these tomatoes. The vendor at the Farmer’s Market suggested I buy the red ones. “People always want the yellow ones, and yeah, I’ll eat them. But if I’m spending my money on them,” he said, “I buy the red ones.” But I couldn’t help myself. The yellow ones looked distinctly like little overfilled water balloons, so I had to grab a few. And ya know, I thought they tasted great. Pretty similar to the red guys, if you ask me. Silly farmer.
So the plan? Cut your sweet potato into rather small pieces. Cook em up on the stove (or on a griddle on the BBQ) until they’re almost blackened on all sides. [[The extra natural sugar in sweet potatoes makes the outsides caramelize and darken quickly.]] Add in the black beans and freshly cooked corn and cook until warm. Toss with cherry tomatoes, pile on top of a bed of lettuce, and drizzle some spicy miso dressing on top. Ta-da!
Oh yeah. Don’t forget the chips. Really, don’t.
Did I mention it’s Friday? >> STOKED.
Roasted Sweet Potato, Corn & Black Bean Salad with Spicy Miso Dressing
A delicious salad recipe that reminds me a bit of a taco salad. The sweet potato and spicy miso dressing are the shining stars! The perfect dinner for a warm summer night.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 as a side, 2 as a meal
- 1 cob corn, cooked*
- 1 Tbsp olive oil
- 2 small sweet potatoes
- 1 can black beans
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled tortilla chips (blue corn if you can find them!)
For the dressing:
- 2 Tbsp mellow white miso
- 1 Tbsp extra virgin olive oil
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp hot sauce
- 1 1/2 Tbsp apple cider vinegar
- Cook the corn according to your favorite method. See the note below for ours.
- Cut the sweet potatoes into small 1 cm dice. Heat the olive oil in a pan over medium heat. Add the potatoes and cook, stiffing often, until browned on all sides and soft throughout. This should take about 25 minutes. If they are blackening too quickly then be sure to turn the heat down.
- While the sweet potato mixture cooks, combine all the dressing ingredients and mix until thoroughly combined.
- Drain and rinse the black beans and add to the potatoes. Cut the corn kernels off the cob and add in. Heat the mix over medium heat for another couple minutes until everything is warm. Once it is warm, remove from the heat and fold in the halved tomatoes.
- Place the spinach on the bottom of a large bowl and pile the sweet potato mixture on top. Drizzle the dressing over the salad (you’ll probably only need about half of it) and crumble the tortilla chips on top. Dig in!
– Our favorite corn cooking method: Soak the cobs in their husks (i.e. not shucked) in water, ensuring they are fully submerged, for 15-20 minutes. BBQ them over rather high heat for 20 minutes, turning every now and then. Let cool for a minute or two and shuck.