3 Tbsp. olive oil divided
3 Tbsp. lime juice
1/2 C chopped red onion
1 tsp. minced garlic
1/4 C chopped cilantro
1 Tbsp. jarred jalapeno slices
1/2 C chopped red bell pepper
2/3 C black beans drained and rinsed (I used whole can)
2/3 C frozen corn thawed (I used whole bag)
6 cups peeled sweet potato chunks (about 2 1/2 pounds)
salt and pepper to taste
Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp and cool. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve. Soooo Good!!
Compliments of our good friend Holly Clegg and her cookbook Eating Well To Fight Arthritis. We pray for Holly as she is in hospice care right now and want her to know her recipes continue to bless us.