Yam and Corn Salad

By: Kathy Trainor

  • Screen-Shot-2014-06-26-at-2.37.33-PM.png1/4 cup vegetable oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cayenne pepper
  • 1 can of canned Yams
  • 1 can of canned corn
  • 1 can  black beans ( drained)
  • 1/4 cup finely chopped red onion ( you can use white if needed)
  • 1/4 cup feta cheese
  • 1/4 cup  fresh cilantro (chopped)  ( if using jarred and not fresh use a little more to add to taste )

To create the dressing, whisk oil, both of the vinegars, mustard, lemon juice and seasonings in a small bowl until well blended. Place in the fridge to set while you make the other parts of the salad.

Drain the yams, then cut them into small pieces. This may become a bit sticky, I suggest you put down corn starch on your cutting board so you can prevent some of the moisture.

Next, in a large bowl, mix the yams with corn, black beans, onion, feta and cilantro. You will want to place this in the fridge when done so it can set.

Right before serving, mix the dressing and Yam Salad together and you will have a fresh and quick variation on your average corn salad.  

Nice and light for spring

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