Spicy Black Bean Salad

I love black bean salads of all kinds, but this may be my fave. It's crunchy, cold, spicy, sweet and super filling. Sometimes, I'll leave out the sweet potatoes and instead stuff the bean salad into a baked sweet potato. So good! It's perfect for barbecues and picnics!

Here's how to make it:

Spicy Black Bean Salad
(serves 8-10 generously)

4 small sweet potatoes, peeled and diced
1 28-oz. can black beans, drained and rinsed
3 cloves garlic, minced
1 sweet onion, diced
4-5 roasted peppers, chopped
2 bell peppers, seeded and diced
3-4 tomatoes, diced

(dressing)
1/4 c. olive or safflower oil
2 tbsp. white wine vinegar
1-2 tsp. chipotle powder
juice and zest of 1 lime
2 tsp. cumin
A few shakes of hot sauce- optional (We use Trader Joe's jalapeno hot sauce)
salt and pepper to taste

Boil sweet potatoes until just tender. Drain and rinse under cool water. Allow to cool while you assemble the dressing. Shake the dressing in a jar or blend thoroughly. Add dressing and all other veggies and toss. Cover and chill until ready to serve.

*I had to rush out right after making this so I don't have a photo of the finished product. :( Bad blogger.