Argentine Sweet Potato and Black Bean Salad (GF)

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take your 2 medium sweet potatoes and cut them into 2.54 cm cubes.
2. 2In a bowl, add 1 tablespoon of olive oil, the 0.5 teaspoon chili powder, the 0.25 teaspoon cumin, the 0.5 teaspoon salt, and the 0.25 teaspoon black pepper to the cubed sweet potatoes. Toss until the sweet potato cubes are evenly coated.
3. 3Spread the coated sweet potato cubes in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 25-30 minutes. The sweet potatoes are done when they are tender when pierced with a fork and have slightly caramelized edges.
4. 4While the sweet potatoes are roasting, open the about 425 g can of black beans, rinse them under cold water, and drain them well. If you are using fresh corn, cook it until tender. Dice the 0.5 small red onion and the 1 medium red bell pepper into small pieces. Finely chop the 0.25 cup cilantro.
5. 5Once the sweet potatoes are roasted, carefully remove the baking sheet from the oven. In a large bowl, combine the roasted sweet potatoes, the rinsed and drained black beans, the corn, the diced red onion, and the diced red bell pepper.
6. 6In a separate small bowl, whisk together the 3 tablespoons lime juice, the remaining 2 tablespoons olive oil, and a pinch more salt and pepper if desired.
7. 7Pour the dressing over the ingredients in the large bowl. Gently toss everything together until well combined.
8. 8Serve the salad warm or chilled. Garnish with the chopped cilantro just before serving.