Roasted Sweet Potato Black Bean Salad with Pineapple Corn Salsa

ambitiouskitchen.com

Lynn Finn

1 ½ pounds sweet potatoes (about 4 medium), cut into 1 inch chunks

2 tablespoon olive oil

1 tablespoon fresh lime juice

1 tablespoon pure maple syrup

2 garlic cloves, minced

½ teaspoon chili powder

Freshly ground salt and pepper, to taste

1 (15 oz) can black beans, rinsed, drained and patted dry

subheading: For the salsa:

1 cup fresh diced pineapple

¾ cup sweet corn, preferably organic (canned is fine)

¼ cup diecd red onion

1 jalapeño, seeded and diced

⅓ cup finely chopped fresh cilantro

salt, to taste

Directions at ambitiouskitchen.com

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