American Smoky Sweet Potato and Black Bean Salad

Shopping list

• 500 g sweet potatoes — peeled and diced into 2 cm cubes

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• 2 tbsp olive oil

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• 1 tsp smoked paprika

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• 1 tin tinned black beans — 400 g, drained and rinsed

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• 150 g sweetcorn — tinned or frozen, drained

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• 1 piece red pepper — deseeded and diced

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• 3 piece spring onions — finely sliced

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• 1 bunch fresh coriander — roughly chopped

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• 2 piece lime — juice only

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• 1 tsp honey

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• 1 pinch black pepper

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the sweet potato cubes with 1 tablespoon of olive oil and the smoked paprika. Spread out on a baking tray in a single layer.

3. 3

   Roast for 25– 30 minutes, turning once halfway, until tender and lightly charred at the edges. Leave to cool slightly.

4. 4

   In a large serving bowl, combine the black beans, sweetcorn, diced red pepper, spring onions and coriander.

5. 5

   Add the roasted sweet potatoes to the bowl.

6. 6

   In a small jug, whisk together the lime juice, remaining tablespoon of olive oil, honey and black pepper.

7. 7

   Pour the dressing over the salad and toss gently to coat.

8. 8

   Serve at room temperature or chilled.