Roasted Sweet Potato and Pinto Bean Salad with Tangy Lime Dressing

Ingredients

Sweet potatoes

2 medium, peeled and diced

Olive oil

3 tablespoons, divided

Cumin

1 teaspoon

Salt

1/2 teaspoon, plus more to taste

Black pepper

1/4 teaspoon, plus more to taste

Pinto beans

1 can (15 oz), drained and rinsed

Red onion

1/2 small, finely chopped

Cilantro

1/4 cup, chopped

Lime juice

3 tablespoons, freshly squeezed

Honey

1 tablespoon (optional for sweetness)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the lime juice, remaining 1 tablespoon of olive oil, honey (if using), and a pinch of salt and pepper to taste.
5. In a large bowl, combine the roasted sweet potatoes, pinto beans, red onion, and cilantro. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
6. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve the salad warm, chilled, or at room temperature. It's perfect as a side dish or a light main course.