Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing


Serves 6-8



6 cups sweet potatoes, peeled and cut into chunks (about 2 1/2 pounds)

3 tablespoons olive oil, divided

salt and pepper, to taste

1/2 red onion, chopped

1 red bell pepper, chopped

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) corn, drained

1/4 cup fresh cilantro, chopped


3 tablespoons lime juice

1 clove garlic, minced

1 jalapeno, seeds and ribs removed, chopped


1) Coat foil lined baking sheet with nonstick cooking spray.  On prepared pan, toss together sweet potatoes,  1 tablespoon olive oil, and salt and pepper. Roast at 425 degrees for about 30 minutes or until potatoes are soft and beginning to brown. Set aside until cool.2) Meanwhile, in large bowl, combine red onion, red bell pepper, black beans, corn, and cilantro.  Gently stir in sweet potatoes.
3) For the dressing, puree the lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil in a blender. Toss with potato mixture until well coated.  Enjoy!