Ingredients
- 4 medium sweet potatoes peeled and cubed
- 1 onion diced
- 3 tablespoons oil or cooking spray (divided)
- 2 teaspoons minced garlic
- ½ teaspoon salt
- Black pepper to taste (optional)
- 2 tablespoons lime juice
- 1 red bell pepper diced
- 1 can black beans drained and rinsed (or 1½ cups cooked beans)
- 1 cup corn canned or cooked (optional)
- ¾ cup fresh cilantro chopped (optional)
Instructions
- Preheat the oven to 450°F. Toss the sweet potatoes and onions with 1½ tablespoons of oil (or spray well with cooking spray), minced garlic, salt, and optional pepper. Spread them out in a single layer on two parchment-lined baking sheets.
- Roast the sweet potatoes and onions in the preheated oven for 35 minutes, or until the sweet potatoes are tender.
- In a large bowl, combine the roasted sweet potatoes and onions with lime juice, diced red bell pepper, black beans, and optional corn and cilantro. Toss everything together until well mixed. The salad can be served either hot or cold.
