Southwestern Sweet Potato Salad

Preheat oven to 400ºF. Lightly coat a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.

In a medium bowl, combine half of the olive oil, salt, pepper, and chile lime seasoning. Add diced potatoes and corn and toss to coat. Spread potatoes and corn in an even layer onto prepared pan. Bake for 32–35 minutes, or until lightly browned and crispy.

While sweet potatoes are roasting, add black beans, red and green peppers, and cilantro to a large bowl. Add remaining olive oil, lime juice, and honey. Stir to combine.

Once sweet potatoes are roasted, add to large bowl and toss to coat. Adjust seasonings, if needed, and top with additional fresh cilantro, if desired.

Refrigerate for at least 1 hour, or until ready to serve. Enjoy!