Chili powder. Black beans. Corn. Sweetpotatoes. A great combo if there ever was one. The resulting salad is a natural side for Tex-Mex and Latin foods, from carne asada to chicken with salsa verde. And it’s also great with anything with barbecue sauce, from shrimp to ribs.
Southwest Sweetpotato Salad
Serves 6 to 8
2 1/4 pounds yellow- or orange-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
1/4 cup sour cream
1 1/2 teaspoons chili powder
1 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
1/2 cup drained black beans
1/2 cup corn kernels (thawed if frozen)
1/4 small red onion, thinly sliced
2 tablespoons coarsely chopped fresh cilantro
Place the sweetpotatoes in a large saucepan or small stockpot, cover with cool water by 1 inch, and stir in enough salt to make the water taste like the ocean (about 1 1/2 teaspoons per quart). Bring to a boil over high heat.
Meanwhile, zest the limes. Squeeze the limes to yield 3 tablespoons of juice. In a large bowl, combine the zest, juice, sour cream, chili powder, salt, and pepper. Set aside.
Once the sweetpotatoes come to a boil, reduce to a simmer, and continue to cook until tender, about 6 minutes. Drain and transfer to the bowl with the sour cream mixture, gently stirring to combine. Set aside to cool, gently stirring occasionally.
Stir in the beans, corn, onion, cilantro, and additional juice, salt, and pepper to taste. Serve cold or room temperature.