about 1 1/4 pounds sweet potatoesabout 2 jumbo, washed, peeled, and cut into 1-inch pieces
2tablespoonsolive oil
½teaspoonsalt
½teaspoonpepper
one 15-ounce can black beansdrained and rinsed
3green onionstrimmed and thinly sliced (use the white and green)
1medium red bell pepperseeded and diced small
1cupcornI use frozen that I allowed to thaw
½cupcilantro leavesminced (about half of 1 bunch)
Honey Dijon Dressing
2tablespoonshoney
2tablespoonsdijon mustard
2tablespoonslemon juicelime juice may be substituted
2tablespoonsolive oil
½teaspoonsaltor to taste
½teaspoonpepperor to taste
pinchcayenne pepperoptional and to taste
Instructions
Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.
Notes
Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.