Sweet Potato - Black Bean Salsa

• 1 cup sweet potatoes, about 1/4 inch dice
• 1 cup black beans (if using canned black beans, rinse them thoroughly)
• 1/2 to 1 cups diced red onion
• 2-4 cloves minced garlic
• 2-3 fresh ripe (that is to say, red) jalapenos or 1-2 fresh chiles de arbol, stemmed, seeded (don't forget to remove the ribs!) and chopped.
• Juice of 1-2 limes
• 1/2 to 1 cup chopped cilantro
• 1 Tablespoon of olive oil
• 1 teaspoon sherry vinegar
• Salt

1. Heat the olive oil in a non-stick pan until it's good and hot, and add the sweet potatoes. Saute over medium-high heat, stirring and tossing regularly, until cooked through and nicely caramelized - about 15 minutes.
2. Add the garlic and saute for one minute longer.
3. Toss with the remaining ingredients and salt to taste. Let sit for at least 30 minutes before serving - stirring twice in that time.
4. Use anywhere you would use a salsa fresca - with chips, topping a taco, soup, some fish or chicken. Personally, I like it with chips and fresh margarita.

sweet potatoes, black beans, red onion, garlic, fresh ripe, cilantro, olive oil, sherry vinegar, salt

Taken from food52.com/recipes/1640-sweet-potato-black-bean-salsa (may not work)