Ingredients

• Sweet Potato: 2 medium, peeled and diced
• Olive Oil: 1 tbsp (for sweet potatoes)
• Black Beans: 1 can (15 oz), rinsed and drained
• Corn Kernels: 1 cup, fresh or frozen (thawed)
• Red Onion: 1/2, finely diced
• Cilantro: 1/2 cup, chopped

↳ Dressing

• Lime Juice: 1/4 cup
• Olive Oil: 2 tbsp
• Cumin Powder: 1 tsp
• Maple Syrup: 1 tsp (optional)
• Salt: to taste
• Black Pepper: to taste

Preparation Steps

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While sweet potatoes roast, prepare the dressing: whisk together lime juice, 2 tbsp olive oil, cumin powder, and maple syrup (if using). Season with salt and pepper.
3. In a large bowl, combine roasted sweet potatoes, black beans, corn, red onion, and cilantro.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve warm or chilled.