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)
  1. Blanch diced sweet potatoes and corn in boiling water until just tender. Drain and cool.
  2. 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.