Mexican Sweet Potato Black Bean Salad

Ingredients:

Salad:
2 large sweet potatoes, peeled and cut into 1/2-inch chunks
2 tbsp. canola or other vegetable oil
1 tbsp. ground coriander
1 tbsp. chile powder
1 tbsp. ground cumin
1 tbsp. fine sea salt
1 can corn
1 can black beans, drained and rinsed
1 bunch scallions (about 6), white and green parts, thinly sliced
1 cup chopped cilantro

Dressing:
1 canned chipotle chile
1 garlic clove
2 tbsp. Sweet Chili Sauce
1/4 cup lime juice
1/3 cup canola or other vegetable oil


Directions:

Preheat the oven to 375 degrees. In a large bowl, toss the potatoes with the oil to coat. Sprinkle with the coriander, chile powder, cumin, and salt, and toss again. Arrange the potatoes in a single layer on a baking sheet and roast until golden and just tender, 20 minutes. Transfer to the large bowl and let cool.

Combine the chile, garlic, chili sauce, and lime juice in a blender. Turn the blender on and slowly add the oil, until the dressing is creamy and emulsified. Leftover dressing can be stored in the refrigerator for up to 2 months.

Microwave the corn for 2 minutes. Drain and place in the bowl with the potatoes. Add the beans, scallions, and cilantro. Gently toss with enough dressing to moisten the salad. Let the salad marinate for 15 to 30 minutes. Serve at room temperature. Store any leftover salad in a covered container in the fridge for up to 5 days.