Black Bean Sweet Potato Salad

2 medium sweet potatoes (about 1 lb., peeled and cut in ¾ inch squares)
1 can black beans, rinsed and drained
½ medium red onion, finely chopped
½ cup cilantro
1 Tbsp fresh lime juice (1/2 lime)
4 Tbsp olive oil
¼ tsp red pepper flakes
coarse salt and pepper

Preheat oven to 450 degrees. Place sweet potatoes on baking sheet, drizzle w/ 2
tablespoons of olive oil. Season w/ red pepper flakes and S & P; toss to coat. (This may
be done in a freezer bag) Note: this is also how we make our sweet potato fries—only
cut sweet potatoes into strips. Roast until tender, tossing halfway through, about 30-35
minutes. Whisk lime juice w/ remaining olive oil; season with S & P. Add sweet
potatoes, beans, onion and cilantro. Mix gently to combine. Excellent served warm or
cold.

Note: do not heat after combining; serve fresh

Recipe adapted from Everyday Food, June 2007