Sweet Potato & Black Bean Salad w/ Jalapeño Dressing

INGREDIENTS

• 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
• 1 large onion, preferably red, chopped
• ½ cup extra virgin olive oil
•  Salt
•  freshly ground black pepper
• 1 to 2 tablespoons minced fresh hot chili, like jalapeño
• 1 clove garlic, peeled
•  Juice of 2 limes
• 2 cups cooked black beans, drained (canned are fine)
• 1 red or yellow bell pepper, seeded and finely diced
• 1 cup chopped fresh cilantro
  

PREPARATION

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons 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 dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.