Sweet Potato Salad

Modified from “Community Cookbook” @ americanprofile.com/recipes
Submitted by Carol Shimko

4 medium sweet potatoes, washed and cubed (peel them if necessary)
1 medium red onion, sliced thinly in half moon shape
2 medium jalapeños, seeded and roughly chopped (I used 1/4 of a pepper only)
1 garlic clove
Juice of 2 medium limes
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can of small red beans, rinsed and drained
1 medium red bell pepper, finely chopped
3/4 tsp kosher salt
1/3 cup chopped cilantro

1. Preheat oven to 400°F. Place parchment paper on a baking sheet.
2. Place sweet potatoes on baking sheet and bake, turning occasionally until done.
3. Place jalapeños, garlic and lime juice in a blender or food processor and process until blended.
4. Toss warm sweet potatoes, onions, beans, and bell pepper in a large bowl. Add jalapeño mixture and salt. Toss well. Top with cilantro.