Kenyan Sweet Potato and Black Bean Salad

Ingredients

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 1 cup Corn Kernels
• 0.5 medium Red Onion
• 1 medium Red Bell Pepper
• 0.25 cup Cilantro
• 3 tbsp Lime Juice
• 2 tbsp Olive Oil
• 0.5 tsp Cumin
• 0.25 tsp Chili Powder
• 0.75 tsp Salt
• 0.25 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Peel and dice the sweet potatoes. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. 2Rinse and drain the black beans. Dice the red onion and red bell pepper. Chop the cilantro.
3. 3In a large bowl, combine the roasted sweet potatoes, black beans, corn kernels, red onion, and red bell pepper.
4. 4In a small bowl, whisk together lime juice, remaining olive oil, cumin, chili powder, salt, and pepper.
5. 5Pour the dressing over the salad and toss gently to combine.
6. 6Garnish with chopped cilantro and serve warm or cold.

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