Roasted Sweet Potato Rainbow Salad with Lime Crema

Ingredients

• 8 oz sour cream
• 1 fresh lime
• 1 small clove garlic, minced
• 1/4 tsp salt
• 1.5 lb sweet potatoes
• 2 Tbsp cooking oil
• 1 tsp cumin
• Salt to taste
• 1 lb frozen corn kernels, thawed
• 15 oz can black beans
• 1 red bell pepper
• 1/4 red onion
• 1/4 bunch cilantro

Directions

1. If the corn is still frozen, pull it out now so it can start to thaw. Heat the oven to 400ºF. Peel the sweet potatoes and cut them into small 1/4-1/2 inch cubes. Spread them on a baking sheet, then add the cooking oil, cumin, and a pinch or two of salt. Toss everything together until the pieces are evenly coated. Roast for about 30 minutes, until the sweet potatoes are tender and the edges have picked up a little color. Take them out of the oven and let them cool slightly.
2. While the sweet potatoes cook, make the lime crema. With a zester or a fine-holed cheese grater, scrape off just the thin green zest from the lime. Stir about 1 tsp of zest and 1 Tbsp of lime juice into the sour cream, along with the minced garlic and 1/4 tsp of salt. Mix until smooth, then taste and add more lime juice if you want it brighter. Chill the crema until you need it.
3. Warm a large skillet over medium to medium-high heat. When the pan is hot, pour in 2 Tbsp cooking oil and tilt the skillet so the oil coats the bottom. Add the thawed corn and cook until the kernels blister and darken around the edges. Don’t stir constantly; a little stillness helps the corn char. Set the corn aside to cool slightly.
4. Cut the red bell pepper and red onion into a fine dice. Rinse the black beans and drain them well. Strip the cilantro leaves from the stems, then give the leaves a rough chop.
5. In a large dish, mix together the roasted sweet potatoes, charred corn, black beans, red bell pepper, red onion, and cilantro. Spoon in some of the lime crema and toss until everything has a thin coating. Add a little extra lime crema over the top right before serving.