Southwestern Sweet Potato Salad

Yield: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:

• 4 medium/large sweet potatoes, peeled and chopped into small chunks
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 2 medium/large avocados, skinned and pitted, chopped into small pieces
• 1 red pepper. diced
• 1 green pepper, diced
• 1 tablespoon olive oil
• 2 white onions, chopped
• 1-2 jalapeno peppers (depending on desired spiciness), seeded and sliced
• Salt and pepper, to taste
• 2 teaspoons Mexican chili powder
• Juice of 2 limes
• 1 lime, sliced into quarters for garnishing
• 1 tablespoon dried cilantro

Instructions:

1. Add olive oil to a large skillet on medium-high heat. Add sweet potato chunks to skillet. Season with salt and pepper. Cook for approximately 8-10 minutes and then flip the sweet potato chunks. Cook the other sided for another 8-10 minutes. During the last 3-4 minutes, add the black beans and corn to skillet. Then remove from heat and let the corn, black beans and sweet potato chunks cool to room temperature. Add all three to a large bowl.
2. Add red pepper, green pepper, onions, jalapeno pepper slices, avocado, Mexican chili powder and cilantro to the bowl. Season with salt and pepper to taste. 
3. Squeeze the lime juice over the salad and stir until combined. Add lime quarters to top of salad as a garnish. Sprinkle more dried cilantro on top of the salad if desired.
4. Serve immediately or store salad in the refrigerator for up to 2 days. Enjoy!