Sweet Potato and Black Bean Saladsweetpotatosalad1-e1357928925856
Yield 6 servings


4 medium sweet potatoes, peeled and cubed
1 medium red onion, chopped
4 tablespoons olive oil
2 tablespoons Lusty Monk Original Sin mustard
2 medium jalapeños, seeded and roughly chopped
1 garlic clove
Juice of 2 medium limes
1 can black beans, rinsed and drained
1 can Corn
1 medium red bell pepper, finely chopped
1 teaspoon salt
Freshly ground black pepper
1/3 cup chopped cilantro


Preheat oven to 400F. Coat a baking sheet with nonstick cooking spray.
Place sweet potatoes and onions on a baking sheet; drizzle with olive oil. Bake, turning occasionally, until edges brown, 30 to 40 minutes.
Simmer Beans and Corn in pot until cooked.
Place jalapenos, garlic, mustard and lime juice in a blender or food processor and process until blended.