Spicy Sweet Potato, Corn, and Black Bean Salad

School is in session! Ring the bells (and maybe light the torches? Nah, just kidding-- I love my school!), bury your face in the textbooks, study study study! It's been a crazy time the past few weeks, but I'm finally enjoying some down time.


I had taken a break from running because of my anemia, but yesterday I ran 3.5 miles for the first time in months! It's such a wonderful feeling to be back in my running shoes (even if it is at 5:50 AM, because I overheat so easily that I have to run when it's forty degrees), and even though it's only a little progress, it is still progress. I'm really happy to not be so tired anymore-- particularly because it means I'm not sleeping for twelve hours each night. I know it sounds wonderful, but it's not fun to only be awake for so little of a time. Nothing gets done.

Speaking of nothing getting done: I've been slacking on cooking! A few posts ago I mentioned that I was living off of steel cut oats-- Yup, still doing that. Noosa yogurt, salad, and bananas as well. Plus plenty of nutella (because that should be it's own food group... in moderation, of course. I am a nutrition student, after all). But tonight I made something that is quick, easy, and delicious. Sounds like a commerial tagline, I know; but it really is.

This is a warm salad that combines sweet potatoes, corn, and black beans, then adds in cilantro for some zing and chili paste for a pleasant burn. If you don't like spicy, you can leave it out-- but it does add a whole other dimension for us who love spicy food! This is great as a side, because it is very hearty and filling. I also think that it would go really well tossed into wild rice, a salad, or even scrambled into tofu.

Spicy Sweet Potato, Corn, and Black Bean Salad 
Serves 4

Ingredients:

• 1 large sweet potato, cubed into bite-sized pieces
• 2t olive oil
• 1 cup black beans
• 1 cup corn
• 3 sprigs cilantro
• 1/4t salt
• 1/4t pepper
• 1t sambal oelek (chili paste)

Instructions:

1. Preheat oven to 350F.
2. Coat sweet potato in olive oil. Lay cubes in an even layer on a baking tray. Cook for 20-25 minutes, until tender.
3. Toss together sweet potato, black beans, corn, cilantro, spices, and chili paste. Serve warm.

Nutrition Information:
Sodium: 106mg
Total Fat: 3g
     Saturated Fat: 0g
     Trans Fat: 0g
Sugar: 3g
Protein: 5g
Calories: 138

Basil and Chive Grilled Corn

Corn is flying off the shelves here.

Does anyone else not really consider it summer until corn goes on sale for insanely cheap prices? Like five-cobs-for-a-buck prices? For me, that's always signaled summer. Partly because I've never lived in a place that actually has summer weather until late June (Flagstaff, AZ and Fort Collins, CO always seem to have freak winter snowstorms in May, so how can one tell if it's summer or not?), and partly because corn on the cob is just the classic summer thing here. I'd add it onto my summer list with sorbet, watermelon, and melty ice cream cones-- those are always going to just scream summer to me.

Now that I'm in California for the summer, the weather is plenty hot and the corn is on sale! I decided to throw together some basil and chive grilled corn, which I grilled until tender and aromatic. The basil lends this slightly peppery taste, while the chives give a faint onion flavor that compliments that natural sweetness of the corn. For some salt and texture, I added some Parmesan cheese into the mix, which basically made it even more awesome.

Words. I can't find them. This corn is delicious. Eat it.

Basil and Chive Grilled Corn
Serves 4

Ingredients:

• 2/3c. (5/8oz) packed basil, chopped finely
• 1/2c. (5/8oz) finely chopped chives
• 1/4c. (1oz) grated Parmesan cheese
• 1/4tsp salt
• 1/4tsp pepper
• 1/4tsp garlic powder
• 1tbl extra virgin olive oil
• 1 tbl butter, melted
• 4 medium ears corn, husked and cleaned
• Aluminum foil, 4 pieces, big enough to wrap around each corn

Instructions:

1. Turn on grill to medium-high heat.
2. Combine basil through garlic powder in a small bowl. In another small bowl, combine olive oil and butter.
3. Lay out the four pieces of foil, and place each corn cob on the left side. There should be room at the top and bottom ends. Drizzle or brush the oil mixture over the corn. Evenly divide the herb-cheese mixture between the four corns, turning to coat and assure full coverage. Fold the top and bottom ends of the foil over the corn, and then roll like a burrito, nice and tight.
4. Grill for ten minutes on bottom rack, then transfer to top rack and cook for another 10-15 minutes, or until tender and aromatic. 

Nutrition Information:
Sodium: 277mg
Total Fat: 9g
       Saturated: 4g
       Mono: 4g
       Trans: 0g
Sugar: 3g
Protein: 6g
Calories: 170