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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Caribbean Sweet Potato Black Bean Salad

By Chef Linda

Looking for an unusual side dish this summer to bring to a party or to have at home? This Caribbean-spiced potato salad is a feast for the eyes as well as the tummy, and it's leaps and bounds ahead of traditional potato salads when it comes to nutrition.

Sweet potatoes and black beans give you a healthy dose of vitamin A, fiber and protein, not to mention, taste and the peanuts and corn contribute texture and visual appeal...and don't omit the peanuts (unless you have an allergy!), they work so well with the other ingredients, you wouldn't want to miss them! This recipe calls for roasting the sweet potatoes, which brings out their sweetness, but you can also steam them or use a steel grill or mesh grill pan to cook them.

Ingredients

 2 medium sweet potatoes, peeled and cubed (1/2 inch cubes)
 1 cup corn kernels, fresh or frozen (defrost if using frozen)
 ½ cup extra virgin olive oil
 1 teaspoon Dijon mustard
 2 teaspoons real maple syrup
 1 teaspoon cumin
 1 teaspoon cinnamon
 ¼ teaspoon cayenne pepper
 1 teaspoon coarse salt
 2 cups cooked black beans (or 15-oz, rinsed and drained)
 2 green onions (scallions), sliced thinly
 1 cup roasted, salted peanuts, chopped
 2 cloves garlic, minced
 3 tablespoons fresh lime juice

Directions

1

Preheat oven to 375ºF. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together with a fork or wire whisk the olive oil, mustard, syrup, cayenne, cinnamon, cumin and salt. Add cubed sweet potatoes and corn and toss till vegetables are coated.

Spread sweet potatoes and corn in a single layer on baking sheet and roast in the preheated oven about 20 to 25 minutes or until sweet potatoes are browned and tender. Cool roasted vegetables, and return them to original mixing bowl along with juices from parchment paper. Toss in black beans, green onions, peanuts, lime juice and garlic. Drizzle a little more olive oil if necessary, taste and adjust seasonings, if necessary.

Caribbean Sweet Potato Black Bean Salad
IngredientsDirections

Caribbean Sweet Potato Black Bean Salad

DifficultyEasyCook Time25 mins
YIELDS
6 to 8 servings

INGREDIENTS

 2 medium sweet potatoes, peeled and cubed (1/2 inch cubes)
 1 cup corn kernels, fresh or frozen (defrost if using frozen)
 ½ cup extra virgin olive oil
 1 teaspoon Dijon mustard
 2 teaspoons real maple syrup
 1 teaspoon cumin
 1 teaspoon cinnamon
 ¼ teaspoon cayenne pepper
 1 teaspoon coarse salt
 2 cups cooked black beans (or 15-oz, rinsed and drained)
 2 green onions (scallions), sliced thinly
 1 cup roasted, salted peanuts, chopped
 2 cloves garlic, minced
 3 tablespoons fresh lime juice

DIRECTIONS

1

Preheat oven to 375ºF. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together with a fork or wire whisk the olive oil, mustard, syrup, cayenne, cinnamon, cumin and salt. Add cubed sweet potatoes and corn and toss till vegetables are coated.

Spread sweet potatoes and corn in a single layer on baking sheet and roast in the preheated oven about 20 to 25 minutes or until sweet potatoes are browned and tender. Cool roasted vegetables, and return them to original mixing bowl along with juices from parchment paper. Toss in black beans, green onions, peanuts, lime juice and garlic. Drizzle a little more olive oil if necessary, taste and adjust seasonings, if necessary.

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