Ingredients

• 2 large sweet potatoes, peeled and chopped
• 2 limes, zest and juice
• 2 tbsp olive oil
• 1 tbsp chili powder
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 cup corn kernels, fresh or frozen, cooked
• 1/2 red onion, finely diced
• 1 15-oz can black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro

Preparation

In a large pot of boiling water, cook the sweet potatoes until they are tender. Drain them in a colander and allow them to cool completely.
In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
In a large bowl, combine all of the remaining ingredients together. Toss with the dressing.
Serve immediately or store in the refrigerator for up to 5 days.