Black Bean and Sweet Potato Salad

[mific]

This took me about 45min to make. If my kitchen had been less messy it'd have taken less time!

Ingredients:
2 large kumara or sweet potatoes - to loosely fill an oven tray
1 can drained, washed black beans
1 cup sweet corn kernels
½ cup chopped red onion or green/spring onions
1 chopped medium-size red capsicum/sweet pepper
½ cup chopped pickles like gherkins, jalapeños, etc. (Well, maybe less if using jalapeños unless you're a big jalapeño fan)
1 diced avocado

Dressing:
handful coriander/cilantro or parsley or basil etc.
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp dijon mustard
2 Tbsp lime juice
1 Tbsp maple syrup
3 Tbsp olive oil

Directions: Cube the kumara/sweet potatoes, toss in oil, s&p, roast in oven 175^C (350^F) 30 min. Make the dressing and chop salad ingredients while it cooks.
Put in a large bowl, cool. Add the drained, washed black beans, corn (I subbed in cooked peas), chopped capsicum & onion, chopped pickles. Add dressing and stir.
Can also add couscous, cooked rice, or other grains, if you want. 

Dressing: in a food processor or blender, add the fresh herbs, crushed garlic, crushed ginger, mustard, lime juice, maple syrup, olive oil, good pinch of salt. Blend. Taste, and adjust for lime juice and salt if needed.

I forgot the fresh herbs! So it should be greener than in the pic. It looks prettier with sweet potato - kumara tastes great but isn't as pretty. I had no corn so used peas. Important to roast not boil the sweet potato so it holds its shape. The avocado I used was perfect and not soft but it still mushed up a bit. Very tasty!