Sweet Potato Salad


  1. Preheat oven to 400°.
  2. In a large bowl, toss sweet potatoes with olive oil, ½ teaspoon salt and ½ teaspoon pepper. Spread onto a large baking sheet and bake for 25 minutes or until tender. Refrigerate.
  3. In a large bowl, whisk together the vinaigrette, cumin, chili powder, paprika, lime juice, 1 teaspoon salt and 1 teaspoon pepper.
  4. Add the corn, black beans, red onion, bell pepper, cilantro and chilled sweet potatoes to the vinaigrette. Toss until well combined.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen