Yam and Black Bean Salad

Yam and Black Bean Salad

2 LBS Yams Peeled and cut into 1/2 Cubes

1/4 Fresh Lime Juice

3/4 C Olive or Avocado Oil

2 tsp. Liquid Honey

1-2 Garlic Cloves, minced

1 tsp. Ground Cumin

1 tsp Chili Powder

Hot Sauce , to taste

1 Can Black Beans Drained and rinsed

1 medium green pepper diced

1 Cup frozen corn kernels

1/2 Cup cilantro chopped or Green onion

Salt and Pepper to Taste

Place yams in a pot and cover with water. Simmer the yams until just tender, about 5 min. Do not over cook or they will get mushy! Drain the yams and let them cool while you whip up the dressing. I like to dump the hot yams over the frozen corn and thaw it that way.

Combine the lime juice, oil, honey, garlic, cumin, chili powder, hot sauce salt and pepper and let sit.

Chop the remainder of the veggies and them to the yams. Toss on the dressing and let cool. Can be made several hours ahead.

Enjoy with a lean protein!

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