Roasted Sweet Potato Salad

I can't take the credit for this one!  I found this recipe here via Pinterest.  I made it for lunch one day and then again the following week to accompany grilled chicken.  It's such a great change from boring old mayo based potato salad. I do recommend doubling the recipe since it only serves 2.  I guess I am yearning for backyard BBQs and picnics and that's the reason I am making this is the dead of winter ;)

Roasted Sweet Potato Salad

Serves: 2

Ingredients

• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 1 half of a red or yellow bell pepper, seeded and finely diced
• half of 1 jalapeno, minced
• 1 clove garlic, minced
• a few tbs. chopped red onion
• zest of 1 lemon or lime
• 1 cup black beans
• ⅓ cup chopped fresh cilantro

Instructions

1. Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.
2. Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.