On Potatoes… and Possibilities

A Recipe for a Zingy Sweet Potato and Black Bean Salad

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Amidst these constraints, however, we hold the power to turn an ordinary day into an event. In a time where so much looms in the distance, we can create something right now that is fully tangible and completely unique. We can cook.

As has been the case for so many of us, cooking has been a lifeline as I navigate this gaping collective pause (can you say sourdough starter?). I’m looking toward recipes that encourage renewal. Nourishment. Comfort. My goal is to ride this wave of deprivation toward a port of bounty.

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Mexican Sweet Potato and Black Bean Salad

Click here for printable recipe

  1. To make the dressing, in a blender container or food processor place the chipotle chile, garlic, and sweet chili sauce. Process until smooth. Add the lime juice and process again. With the machine still running, slowly add the canola oil and process dressing until it is emulsified.
  2. When sweet potatoes are done, let cool slightly and add to the bowl with the corn and beans. Add scallions and cilantro, gently toss. Pour enough dressing over the salad to moisten ingredients and toss again.

Written by

Dara O’Brien is the Creative Director of Lake Isle Press. When she isn’t cooking or writing about cookbooks, she writes plays and sometimes acts in them.

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