Roasted Sweet Potato and Black Bean Salad

• 1 lb sweet potato, peeled and cut into 1/2 - 3/4 inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• kosher salt
• ground black pepper
• 14 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• kosher salt (optional)
• ground black pepper (optional)
• 1 (14 1/2 ounce) can no-salt-added black beans, drained and rinsed
• 12 medium red onion, chopped
• 12 cup chopped fresh cilantro

1. Heat oven to 450F Position oven rack in the lower third of the oven.
2. Put sweet potatoes on a rimmed baking sheet.
3. Drizzle with olive oil.
4. Sprinkle potatoes with cumin, salt, pepper, and red pepper flakes.
5. Toss potatoes until well coated.
6. Roast in oven 25-35 minutes, tossing potatoes once at the halfway point.
7. In a large bowl, whisk together the lime juice and olive oil.
8. Season with salt and pepper if desired.
9. Add black beans, red onion, and cilantro.
10. Toss gently.
11. Add sweet potato cubes and toss gently.

sweet potato, olive oil, ground cumin, kosher salt, ground black pepper, red pepper, lime juice, olive oil, kosher salt, ground black pepper, salt, red onion, fresh cilantro

Taken from www.food.com/recipe/roasted-sweet-potato-and-black-bean-salad-487925 (may not work)