Delicious, healthy roast sweet potato salad has a bit of a southwest kick with honey lime vinaigrette, cilantro, black, beans and corn. Gluten free and vegan friendly.
1can of black beansabout 1.5 cups, drained and rinsed
1cupof sweet corncooked
1avocado
the juice of 1.5 limes
4tbsof olive oildivided
1tbshoney
1/2cupof loosely packed cilantrochopped
1scallion
2teaspoonsof chili powder
salt and pepper to taste
Instructions
Preheat the oven to 400.
Toss the cut sweet potatoes in a tablespoon of olive oil and salt, pepper, and chili powder. Place on a cookie sheet sprayed with nonstick spray and cover with foil. Roast for 20 minutes. Then remove from heat and let cool.
While the sweet potatoes are cooling, chop the tomatoes and rinse and drain the black beans and chop the herbs. Pour into a big bowl along with the corn and cooled sweet potatoes.
Pit and dice the avocado. Toss it with the juice of half a lime. Add to the bowl with the rest of the veggies.
In a small bowl, whisk together honey and remaining lime juice and olive oil. Pour over the veggies.
Serve immediately or store covered in the fridge and serve for the next 3-4 days.