Black Bean and Sweet Potato Salad Black Bean and Sweet Potato Salad

This is a great, easy recipe! Great for a side dish or light meal.

40 min | 10 min prep | SERVES 4

3              tablespoons extra-virgin olive oil, divided
1/2-1       teaspoon cumin
                coarse salt and pepper
2             medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 1 pound total)
1/4          teaspoon red pepper flakes (optional)
2             tablespoons fresh lime juice (from 1 lime)
1 (14 1/2 ounce) can black beans, rinsed and drained
1/2          medium red onion, finely chopped
1/2          cup chopped fresh cilantro

1. Heat oven to 450 degrees.
2. Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat.
3. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
    In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and
    pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.

This recipe courtesy of holyfoodimports.com