Roasted Sweet Potato And Black Bean Salad

• 1-1/2 pound Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
• 1 whole Large Red Onion, Chopped
• 1/2 cups Olive Oil, Divided
• 1 whole Jalapeno Pepper, Chopped
• 1 whole Garlic Clove
• 2 whole Limes, Juiced
• 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 cup Chopped Fresh Cilantro
• Salt And Pepper, to taste

1. Heat oven to 400 degrees (F). 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 to taste. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven.
2. Put jalapeno 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 roasted 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.

potatoes, red onion, olive oil, pepper, garlic, whole limes, black beans, red bell pepper, fresh cilantro, salt

Taken from tastykitchen.com/recipes/salads/roasted-sweet-potato-and-black-bean-salad/ (may not work)