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No need for tons of fat in this sweet potato salad

  • Associated Press
  • Published Tuesday, June 24, 2014, at 12 a.m.

Photos

SWEET POTATO, GRILLED CORN AND BLACK BEAN SALAD WITH SPICY CILANTRO DRESSING

Servings: 6

1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks

1 clove garlic

1/2 chipotle pepper in adobo sauce

1 small shallot, coarsely chopped

1 cup chopped fresh cilantro

1 cup seasoned rice vinegar

Salt

4 ears corn, husked

15 1/2-ounce can black beans, drained

4 scallions, white and green parts, thinly sliced

Heat the grill to medium.

In a medium saucepan fitted with a steamer basket, bring 2 inches of water to a boil. Add the sweet potatoes, cover and steam until just tender, about 8 minutes. Transfer the potatoes to a bowl.

Meanwhile, in a blender, combine the garlic, chipotle, shallot, cilantro and vinegar. Puree until smooth. Taste, then season with salt. When the potatoes are done, pour half of the dressing over them, then toss well. Set aside to cool.

While the potatoes cool, prepare the corn. Mist the corn with cooking spray, then grill, turning often, until the ears are lightly browned in spots on all sides, about 10 minutes. Remove the corn from the grill and set aside to cool until easily handled. Cut the kernels from the cobs. To do this, one at a time stand each ear on its wide end, then carefully saw down the length of the cob on all sides. You should have at least 2 cups of kernels.

Stir the corn kernels, beans and scallions into the potatoes, adding additional dressing as desired. Taste, then adjust seasoning.

Let’s talk potato salad. Everyone knows it’s good – there’s a reason it’s a summer perennial – but that doesn’t mean it’s good for you. Here’s a crafty version that swaps in sweet potatoes for the more traditional white potatoes and loses the standard recipe’s abundant mayonnaise in favor of a dressing high in flavor and low in fat.

White potatoes have plenty of nutritional value, but sweet potatoes – a good source of fiber that’s also high in calcium, folate, potassium and beta-carotene – have them beat. One caveat: steam your sweet potatoes just until they become tender. Overdo it and they’ll turn to mush.

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