Sort of Mexican Salad with Sweet & Sour Honey Dressing

It’s sort of Mexican because you would expect to see some tortilla, burrito, jalapenos or Amor a la Mexicana . Instead, it has sweet potato, parsley, honey and, in this particular case, Romanian love, together with black beans and corn.

I happen to be very fond of sweet potato, not only because it is rich in Vitamin A,  key for good vision, healthy immune system and cell growth and Vitamin C, responsible for normal growth and development, but also because it has a similar taste to pumpkin, but it’s way easier to maneuver and less messy.

The tools needed to make this salad are a strainer, a peeler, a tray, baking paper or aluminium foil to cover the tray and a large pan. If you want to avoid crying, I advise using an onion chopper.

Now, let’s get to business.

 

Sort of Mexican Salad with Sweet and Sour Honey Dressing
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Sort of Mexican Salad with Sweet and Sour Honey Dressing
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Let the beans and the corn dry in a strainer.
  2. Preheat the oven at 190 degrees C/ 374 degrees F. Unless you find a particular pleasure in washing a sticky tray, cover it with baking paper or aluminium foil and drizzle 1 tbsp sunflower oil. I prefer sunflower oil because it has a neutral taste, unlike olive oil. Just to be clear, I believe no oil is particularly healthy once heated. But I guess it's a necessary evil.
  3. Peel and cut the sweet potatoes in cubes. Sprinkle a little bit of salt, if you must, spread the cubes on the tray and let them bake for around 20 min, until they become soft and a bit rough around the edges.
  4. While the potatoes are baking, chop the onion and the garlic clove, but do not mix. Heat some oil in a large pan and fry the onion until it turns golden, then add the garlic and stir for 30 sec.
  5. At this point, you can add the black beans and the corn and mix them all together. The sweet potato should be ready by now and should be added to the mix. Let the mix cook for approx. 5 min.
  6. Use this 5 min to prepare the dressing. Mix the honey with the juice from 1 lime until the honey is fully incorporated. I prefer buying my honey straight from the producers. I don't have a valid reason, but I suspect that the supermarket honey has added sugar.
  7. Once the vegetable mix is ready pour the honey lime dressing and sprinkle the parsley. I prefer parsley because it has a more discreet flavor, but for a stronger aroma to contrast all the tastes in your salad, you can use coriander.
  8. And, as usual, don't forget the love! Makes this dish perfect for every occasion. Even for Valentine's Day!
  9. Now, you've got yourself a heavenly salad with all sorts of delicious flavors.
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