GREAT
A great salad starts with four key
components: greens, proteins, fruit
and/or vegetables and dressing.
Mix up your salad with these
healthy add ons!
chef
Rob Thomas
“Easy to prepare when
entertaining.”
Photo by Tara Miller
INGREDIENTS
4
3
1 Tbsp
medium sweet
potatoes, peeled and
cut into 3/4 inch
slices
jalapeños, cut
lengthwise and
seeded (leave the
seeds if you like it
spicy)
olive oil
salt and pepper, to
taste
2 ears
sweet corn, husked
1 (15 oz) can black beans, rinsed
and drained (or
cooked black beans)
1 pint
grape tomatoes,
sliced lengthwise or
cut in half
½ cup
chopped cilantro,
2
limes, juiced
salt and pepper, to
taste
DIRECTIONS
SERVING DIRECTIONS
1. Toss the sweet potato slices and
jalapeños with oil. Season with salt
and pepper.
2. Place the sweet potatoes on a grill
over medium heat.
3. Place jalapeños on the top rack to
roast.
4. Place the ear of corn on the grill
and cook for 3-4 minutes, rotating so
the kernels get slightly charred.
5. Cook sweet potatoes about 6-8
minutes on each side, or until tender,
do the same with the jalapeños.
Remove all from grill.
1. Cut the sweet potatoes into cubes,
place in a large bowl.
2. With a knife, remove the corn
kernels by slicing down the cob.
3. Add to the bowl with black
beans, grape tomatoes, cilantro and
jalapeños.
4. Drizzle with olive oil.
5. Squeeze the lime juice over the
salad and stir until combined.
6. Season with salt and pepper, to
taste.
JALAPEÑO SUBSTITUTES
44
SERRANO PEPPER
FRESNO PEPPER
ANAHEIM PEPPER
The serrano pepper is the
perfect substitute if you’re
looking to increase heat.
It can be up to 9 times
spicier than a jalapeño.
The fresno pep per is very
similar in looks and heat
but it offers a bright crisp
taste with a smoky, fruity
flavour.
Anaheim peppers are
perfect for those who
would like to reduce heat.
They are a bit sweeter,
but still pack a nice
crispiness.