Orange Chipotle Dressing with Sweet Potato Salad
Total Time:5 minutes for dressing; 40 minutes for salad
This dressing combines the sweetness of orange juice and the smoky heat of chipotle for a versatile flavor booster. Try this one on warm roasted potatoes or cooked rice, on shredded cabbage, or on fish or chicken.
- 2 medium poblano peppers, to roast
- 4 cups sweet potato, peeled and cubed (approximately 1 1/4 pounds)
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels, drained
- 1/4 cup red onion, chopped
- 1/4 cups cilantro
- Lime slices
- 3 tablespoons vegetable oil
- 4 tablespoons orange juice
- 1 tablespoon lime juice
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt
- 2 cloves garlic, minced or pressed
- 1 teaspoon ground cumin
- Place the peppers under a broiler or over the gas flame on a gas stove, turning as the skins blacken and blister. When they are evenly blackened, put them in a casserole dish with a lid or a zip-top bag and seal. Let the peppers stand, to steam, for 10 minutes, then remove and let them cool. Using the back of a paring knife, scrape the skin off the peppers, then trim, seed, and if necessary, rinse. Slice in strips and set aside.
- Put the cubed sweet potatoes in a pot of cold water and bring to a boil. Cook for about 15 minutes, depending on the size of the cubes, or until the potatoes are just tender when pierced with a paring knife. Be careful not to overcook them or they will fall apart. Drain and let cool.
- Combine the poblano, sweet potato, black beans, corn, red onions and cilantro and drizzle with the dressing. Serve each with a slice of lime to squeeze over the salad.
In a cup or jar, whisk together the oil, orange juice, lime juice, chipotle powder, salt, garlic, and cumin.
Calories: 449, Fat: 11 g, Cholesterol: 0 mg, Sodium: 387 mg, Carbohydrate: 82 g, Dietary Fiber: 12 g, Protein: 10 g