After all the holidays and the plentiful treats they offer I know most of the world strives to be a little healthier to balance out the end of a year and the beginning of a year. We make resolutions, (I haven’t quite done that yet. Oh well, mine might be February resolutions) gyms are packed and many stores display active wear in a fun variety of colors.I am really okay with all of it. It is a time of year when my life style seems similar to the general public. It’s great! Well our house is not exempt from these changes. My husband has declared he is restricting the grains and sugars in his diet until he feels back on track. He is doing great! Though cutting out grains makes it harder to stay full as easily. I have cut out grains off and on over the past two years and I understand the feeling. There were days when the only thing I craved was oatmeal and rice.I remember discovering how amazing yams are during this time. Good carb. Filling. Delicious. So to help him out in his efforts I made this yam salad for dinner the other night (and made enough that he could have it for lunch a time or two as well!) We paired the yams with some corn and black beans to have that complete protein as well as tomatoes and avocado… mostly because I really like them. To make this recipe even better we added in a cilantro lime dressing. It is as good as it sounds and so easy to make. Blenders are wonderful things and I don’t know what I would do without mine. Once it is ready pour it over the salad and gently toss ingredients until the cilantro and lime have worked their magic.Hopefully this salad will help others in the efforts to start the new year a little healthier without feeling like they are depriving themselves too much:-) Good luck with any and all resolutions!
Cilantro Lime Yam Salad
2 C corn
2 C black beans
2 tomatoes, diced
2 avocadoes, diced
2 limes, juiced (about ½ C juice)
½ C chopped cilantro
1 t olive oil
½ t salt
½ t pepper
- Heat oven to 350 F. Fill a medium sized baking pan half way full of water. Wash yams and place them into the water and place into the oven for 40-70 minutes or until tender. Depending on their size the cooking time will vary.
- Place all the dressing ingredients into a blender and pulse until the cilantro has broken into small pieces. Set dressing aside in the fridge until the salad is assembled.
- Add corn, black beans, tomatoes and avocadoes to a bowl. Remove the skins from the yams, cut into cubes and add to bowl as well.
- Pour dressing over salad and gently toss until the dressing has spread over the entire bowl. Adjust salt and pepper to taste.