Southwest Sweet Potato Salad

• 3 large sweet potatoes
• 1 large sweet onion
• 2 Tablespoons canola oil
• 1 Tablespoons chilie powder
• 1/2 Tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 14 oz can black beans, drained and rinsed
• 3 limes
• 1/2 cup crumbled queso fresco or feta
• 1/2 cup chopped cilantro

1. Preheat oven or gas grill to 375 degrees
2. 1. Peel sweet potatoes and cut into 1 inch square chunks. Rinse chunks in water to remove starch.
3. 2. Slice Onion and combine with sweet potato chunks.
4. 3. Toss sweet potatoes and onion with oil and spices.
5. 4. Spread on foil lined sheet pan and roast in oven for 45 minutes or until sweet potatoes are soft. Or put in foil packet and cook on grill.
6. 5. When cooked, put sweet pototo mixture in large bowl and toss with the juice of two limes.
7. 6. Add black beans and leave to cool for 15 minutes.
8. 7. Add queso fresco and cilantro and toss gently.
9. 8. Serve at room temperature, garnished with lime wedges and sprigs of cilantro.

sweet potatoes, sweet onion, canola oil, chilie powder, kosher salt, freshly ground black pepper, ground cumin, black beans, limes, queso fresco, cilantro

Taken from www.epicurious.com/recipes/member/views/southwest-sweet-potato-salad-1206610 (may not work)