This is a really refreshing salad or you can even use it as a salsa!

Ingredients:

1/4 cup olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 cups peeled(optional), diced sweet potatoes
1 cup cooked corn (sorry I have yet to provide you with fresh corn)
1 can (15 ounce) black beans, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley (or cilantro)
1 fresh jalapeno pepper, seeded and finely chopped (you had several in last week’s basket)

Preparation

To prepare dressing, whisk oil, vinegars, mustard, lemon juice and seasonings in a small bowl until well blended. Set aside.

Bring a large pot of water to a boil. Add sweet potatoes and cook until tender. Drain and cool. In a medium glass bowl mix sweet potatoes with corn, black beans, onion, cheese and parsley. Toss with dressing and jalapeno. Refrigerate at least 1 hour to blend flavors.

Makes 8 servings.

Note: Please wear gloves or be extremely careful when chopping jalapeno pepper to prevent skin irritation.

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