Santa Fe Sweet Potato Corn Salad
2 cups peeled, diced NC sweet potatoes (about 2 medium sweet potatoes)
1 1/2 cups corn kernels
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Santa Fe Dressing (recipe follows)
1 1/2 cups cooked black beans (optional)
Blanch diced sweet potatoes and corn in boiling water until just tender. Drain and cool.
In a medium glass bowl mix sweet potatoes and corn with chopped onion, feta cheese and parsley. Toss with a portion of the dressing, adding more as needed. Add black beans if desired. Refrigerate at least 1 hour to blend flavors.