Yam and Bean Salad with Lime and Cilantro

3 1/2 cast iron frying pans out of 5

Borrowed this recipe from the Thrifty’s flyer, I made major changes but I will post the original recipe from the flyer. If you do some fancy finagling with it, share it!

2 lbs yams, peeled and cut into 1/2 inch cubes
1/4 cup lime juice (I juiced two limes and it was slightly over)
3/4 cup olive oil
2 teaspoon honey (I used the manuka honey mmm)
1-2 garlic cloves, minced (I got lazy and used 1 teaspoon of garlic powder)
1 teaspoon ground cumin
1 teaspoon chili powder
Hot sauce, to taste
1 (10oz) can black beans, drained and rinsed (I used Cannelloni Beans)
1/2 small red onion, finely diced
1 medium green bell pepper, finely diced
1 cup frozen corn kernels, thawed
1/2 cup chopped fresh cilantro

Place the yams in a pot and cover with cold water. Simmer the yams until just tender, about 5 minutes. Drain yams well, cool in cold water, and drain again (I didn’t). Combine the lime juice, oil, honey, garlic, cumin, chili powder and hot sauce in a salad bowl. Add the yams and remaining ingredients and toss to combine. Refrigerate until needed.

I give it 3.5 cast iron frying pans out of five. Picture to come.

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