Roasted Sweet Potato Salad
Ingredients
For the Potatoes:
- 2 jumbo sweet potatoes, washed, peeled and cut into 1-inch pieces
- 2 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper
- 1 15-ounce can black beans, drained and rinsed
- 3 green onions (use white and green parts), trimmed and thinly sliced
- 1 medium red bell pepper, seeded and diced into small pieces
- 1 cup sweet corn
- ½ cup cilantro leaves, minced
For the Honey Dijon Dressing:
- 2 tbsp. honey
- 2 tbsp. Dijon mustard
- 2 tbsp. lemon or lime juice
- 2 tbsp. olive oil
- ½ tsp. salt, or to taste
- ½ tsp. pepper, or to taste
- Pinch cayenne pepper, optional and to taste
Instructions
- Pre-heat the oven to 400F.
- Spray a baking sheet with non-stick cooking spray and add the sweet potatoes in an even, flat layer.
- Evenly drizzle with 2 tablespoons olive oil; season with salt and pepper.
- Place in the pre-heated oven and bake for about 30 – 45 minutes, or until fork-tender and done; baking time will vary based on size of potatoes, oven and climate variances.
- Halfway through baking, flip potatoes to ensure even cooking;
- While potatoes bake, using a large bowl, add the black beans, green onions, red pepper, corn and cilantro; set aside.
- To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt, pepper and optional cayenne pepper; whisk to combine; set aside.
- After potatoes are cooked, add to the bowl with the beans and vegetables; add the sauce; toss to combine.
- Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.); make necessary tweaks and serve.
Notes
Potato salad can be served warm, at room temperature or chilled; it will keep in an airtight container, in the refrigerator, for up to 5 days.
