Roasted Sweet Potato Salad With Black Beans And Chile Dressing

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2 pounds)
• 1 large onion, preferably red, chopped
• 1/2 cup extra virgin olive oil
• salt & freshly ground black pepper
• 1 -2 tablespoon minced hot chili pepper, like jalapeno
• 1 garlic clove, peeled
• 2 limes, juice of
• 2 cups cooked black beans, drained (canned are fine)
• 1 red bell pepper, seeded and finely diced
• 1 cup chopped fresh cilantro

Recipe

• 1 heat oven to 400 degrees. put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. sprinkle with salt and pepper. roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. remove from oven; keep on pan until ready to mix with dressing.
• 2 put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. process until blended.
• 3 put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. taste and adjust seasoning if necessary. serve warm or at room temperature, or refrigerate for up to a day.