1 qt + 1¼ cups of black beans, canned, rinsed and drained
Steps
Preheat convection oven to 400°F or conventional oven to 425°F
Peel sweet potatoes (if desired) and cut into ¼-inch dice.
Zest and juice limes.
Toss sweet potatoes, vegetable oil, 1 tsp cumin, 1 tsp coriander and ½ tsp salt in a large bowl. Spread in a single layer on a sheet pan. Roast, stirring once, until fork tender and beginning to brown, 10 to 15 minutes. Let cool.
Meanwhile, remove tough stems from cilantro and discard. Pulse the cilantro in a food processor fi tted with a steel blade until chopped, about 10 seconds. Add the lime zest and juice, vinegar, honey, the remaining 1 tsp cumin, 1 tsp coriander and ½ tsp salt and pulse for about 10 seconds more. Add olive oil and pulse until the dressing is mostly smooth.
Toss the cooled sweet potatoes, black beans and dressing in a large bowl. Serve chilled.
