Spicy Chipotle, Sweet Potato & Black Bean Salad
A flavour packed spicy salad, the perfect side to any barbecue, made with our Charlie & Ivy's Chipotle Chilli Mayonnaise.
Serves 4 as a side
1large sweet potato (around 500g)
380g tin black beans, drained
1 small red onion, finely chopped
2 handfuls chopped coriander
195g tin sweetcorn, drained
2 tbsp Chipotle Chilli Mayonnaise
Juice of ½ lime
Cold Pressed Rapeseed Oil, for cooking
Peel and slice your sweet potato into bite sized chunks, pop onto a baking tray and drizzle with a little rapeseed oil, season and roast until cooked in a pre heated oven (160C Fan / 180C / 350F / Gas Mark 4). Once cooked, set aside to cool.
Whilst roasting your potatoes, drizzle a little more rapeseed oil into a frying pan over a medium-high heat. Drain your sweetcorn and fry for a few minutes until the corn starts to caramelise. Set aside to cool.
In a large serving dish add the cooled sweet potato, sweetcorn, black beans and onion. Stir together. Drizzle over your lime juice, coriander and add your Chipotle Chilli Mayonnaise. Stir until all the ingredients are combined, and serve.