2 sweet potatoespeeled and chopped into 1-Inch cubes
1cupyellow or orange bell pepperdiced
1 can (15 ounces) corn, drained and rinsed
1 can (15 ounces) garbonzo beans
½cupred onion thinly sliced. Place into a bowl of cold water for 10 minutes then drain. This helps to cut the hard onion taste.
FOR THE CILANTRO LIME DRESSING
1cupcilantrouse parsley if you don't like cilantro
¼cupextra virgin olive oil
2 teaspoongrated ginger
1teaspoonsaltor more to taste
ROAST SWEET POTATOES
Preheat ovento 400°F
Peel and chop the sweet potatoes into 1-Inch cubes. Toss them in 1 tablespoon of olive oil, ½ teaspoon salt,and a few twists of black pepper. Arrange them on a baking sheet lined with parchment paper and roast in the oven for 17-18minutes, or until tender and browned.
MAKE THE DRESSING
Blend all dressing ingredients. Taste and adjust for salt, sweet, and lime. To make it without a blender, finely chop ingredients and whisk them in a bowl.
TOSS THE SALAD
To a large mixing bowl, add the black beans, finely sliced onion, roasted sweet potatoes, corn kernels, garbonzo beans, diced bell pepper, and diced avocado.
Tip: only add the avocado if you are serving the salad within 2 hours of making it. They may get mushy
Toss with the dressing then taste and adjust for salt before serving.