Sweet Potato Salad
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Ingredients
- 1½ lb sweet potatoes, cubed
- 1 sweet onion, coarsely chopped
- ¼ cup olive oil, divided
- 1 Tbsp lime juice
- 1 Tbsp white wine vinegar
- 1 tsp honey
- 2 Tbsp chopped fresh cilantro
- 1 small red bell pepper, chopped
- 1 jalapeño pepper, chopped
- 1 (15-oz) can black beans, drained and rinsed
- ½ (8-oz) block Manchego cheese, cubed
- ½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat oven to 400°F. Toss together potatoes, 2 Tbsp oil, and desired amounts of salt and pepper over a large rimmed baking sheet.
- Bake 30 to 40 minutes or until potatoes browned and tender, stirring halfway through baking.
- Whisk together 2 Tbsp oil, lime juice, vinegar, honey, and cilantro in a large bowl; add potatoes, bell pepper, jalapeño, beans, cheese, and pepitas; toss. Serve warm or cover and chill up to 3 days.
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