Sweet Potato and Black Bean Salad

This sweet potato and black bean salad is a hearty and healthy dish that's perfect for a summer barbecue or potluck. The sweet potatoes are roasted until tender, then combined with black beans, red onion, cilantro, and avocado. A simple dressing made with lime juice, olive oil, and chili powder adds a touch of flavor. This salad is a great way to get your daily dose of fruits, vegetables, and protein.

This salad was inspired by a trip I took to Mexico a few years ago. I was staying in a small town in the Yucatán Peninsula, and one night I had dinner at a local restaurant. The restaurant was simple, with a dirt floor and a thatched roof, but the food was amazing. I ordered a dish of roasted sweet potatoes with black beans, and it was so good that I asked the chef for the recipe. He was happy to share it with me, and I've been making it ever since.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 large sweet potato
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1/4 cup chopped avocado
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Scrub sweet potato and pierce with a fork. Bake for 1 hour, or until tender.
3. Let sweet potato cool slightly, then peel and cube.
4. Combine sweet potato, black beans, red onion, cilantro, and avocado in a large bowl.
5. Whisk together lime juice, olive oil, and chili powder in a small bowl.
6. Pour dressing over salad and toss to coat.
7. Serve immediately.

Why It Works

• The combination of sweet potatoes, black beans, and avocado provides a balance of flavors and textures.
• Roasting the sweet potatoes intensifies their sweetness and gives them a slightly smoky flavor.
• The lime juice and olive oil dressing adds a touch of acidity and brightness to the salad.
• The chili powder adds a touch of heat and spice.