Pinto Bean and Sweet Potato Salad

Ingredients

• Salt and pepper - To taste
• Honey - 1 tablespoon
• Olive oil - 2 tablespoons
• Lime juice - 2 tablespoons
• Cilantro - 1/4 cup, chopped
• Red onion - 1/2 cup, thinly sliced
• Pinto beans - 1 can (15 oz), drained and rinsed
• Salt - 1/2 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Sweet potatoes - 2 large, peeled and cubed

Instructions

1. Preheat the oven to 400°F.
2. In a bowl, toss the sweet potatoes with olive oil, cumin, salt, and pepper.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. In a large bowl, combine the roasted sweet potatoes, pinto beans, red onion, and cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss to coat evenly.
7. Serve the pinto bean and sweet potato salad chilled or at room temperature.