Categories: Sides

Ingredients

• 1 1/2 lbs. sweet potatoes, peeled and cubed
• 1 cup fresh corn kernels
• 3 tbsp. olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/4 tsp ground chipotle chile pepper
• 1 lime, juiced
• 2 tbsp. honey
• 15 oz. can black beans, rinsed and drained
• 1 large red bell pepper, seeded and diced
• 1/2 cup roughly chopped cilantro
• 1/2 cup chopped green onion

Directions

1. Preheat oven to 400. Line a large rimmed baking sheet with foil.

2. In a large bowl, toss together sweet potato, corn, 2 tbsp. oil, 1 tsp salt, 1/2 tsp black pepper, and chile pepper. Place potato mixture in an even layer on prepared pan.

3. Bake until vegetables are tender, 25-30 minutes.

4. In a large bowl, stir together lime juice, honey, remaining 1 tbsp. oil, remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Stir in black beans, bell pepper, cilantro and green onion. Add roasted potatoes and corn, stirring to combine. Cover and refrigerate for at least 1 hour.

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