Black Bean and Corn Salad with Cilantro-Cumin Dressing
3/4 tsp ground cumin
1/4 c. Fresh lime juice, plus more for taste if desired
2 Tbsp. Vegetable oil
1/2 tsp salt
1 can Corn kernels (11 ounces), Liquid removed
1 can Black beans(15 ounces), Rinsed and liquid removed
1/2 c. orange bell peppers, cut into 1/4″ dice
1/2 c. Sweet onion, cut into 1/4″ Dice
1/4 c. Minced cilantro
- Place the cumin in a small skillet and set over low heat just till the skillet gets hot and the cumin is heated, about 1 minute. Off the heat, add in the lime juice and vegetable oil, plus jalapeno and salt, if you like; whisk to blend.
- In a large bowl combine the corn, black beans, red and green peppers, onion, cilantro or possibly parsley. Add in the lime dressing and toss to coat.
- Spoon the salad onto a deep platter or possibly shallow bowl and garnish with sprigs of fresh parsley.
Roasted Sweet Potato with Sesame Seeds
5 Sweet potatoes, peeled
salt and pepper
2 tbsp honey
2 tbsp olive oil
2 tbsp sesame seeds
2 tbsp soy sauce
1 Preheat the oven to 400°F (200°C). Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.
2 Mix together the sesame seeds, honey, and soy sauce. Pour over the sweet potatoes, and toss. Roast 20 minutes more, or until well glazed and tender.