2 jumbo peeled sweet potatoes in 1” pieces

2 tbsp olive oil

1/2 tsp salt, pepper

15-ounce can drained, rinsed black beans

3 sliced green onions

1 red bell pepper diced

1 cup canned corn

1/2 cup minced herbs

Dressing

2 tbsp honey

2 tbsp dijon mustard

2 tbsp lemon juice

2 tbsp olive oil

1/2 tsp salt, pepper

Preheat oven to 400°. Line baking sheet with foil. Add sweet potatoes in even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper and bake 45 minutes. Halfway through turn potatoes for even cooking. While potatoes bake, chop other ingredients in large bowl. Mix with dressing ingredients. Add baked potatoes, toss and serve. For cold salad, refrigerate.

For cold salad, refrigerate.