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Roasted Sweet Potato Salad

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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.