SOUTHWEST SWEET POTATO, BLACK BEAN, WILD RICE SALAD

INGREDIENTS

· 2 cups cooked wild rice

· 1 cup diced roasted sweet potato

· 15 ounce can black beans, rinsed and drained

· 1/2 cup diced red bell pepper

· 1/2 cup frozen corn, defrosted

· 1/4 cup finely diced red onion

· 1/3 cup packed cilantro leaves, chopped

· 1 jalapeño, minced

· Zest and juice of 1 lime

· 1 tablespoon olive oil

· 1 tablespoon water

· 2 teaspoons rice vinegar

· 2 teaspoons honey or agave nectar for vegan

· 1 teaspoon chili powder

· 1/2 teaspoon ground cumin

· kosher salt and fresh ground black pepper to taste

1. Whisk together all of the ingredients for the dressing and set aside.

2. In a large bowl combine all of the salad ingredients

3. Pour the dressing over the salad and toss to combine.

4. Season with more salt and pepper if needed then serve or cover and refrigerate until ready to serve.

by Danae

The wild rice and sweet potato can be cooked a couple days in advance to save time.