Sweet Potato, Black Bean and Corn Salad

A while ago, I was trying to figure out what new side dish I could make to go with tacos.  Somehow I came up with this.  I love sweet potatoes, and I think they go well with black beans.  The hardest part of this recipe is chopping up the sweet potatoes.  I usually do it early in the day and toss them with a little olive oil.  Then I store them in the fridge until shortly before dinner.

A couple of sweet potatoes  (seriously, it doesn't matter how many)
A bag of frozen corn (yes, foodies, frozen corn.  get over it)
1-2 cans of black beans
1 bunch of cilantro

Chop up the sweet potatoes into small chunks.  This takes some time and is kind of a pain, but it is worth it.  Toss them with some olive oil.

Roast the sweet potatoes in a 350 degree oven for about 20 minutes.  They should be easy to pierce with a fork and some should be turning brown.

Allow the sweet potatoes to cool for as long as you've got.

Put the sweet potatoes in a big bowl.  Defrost the corn.  Drain the black beans and rinse thoroughly.   Add the corn and black beans.  I go for a ratio of one part sweet potatoes to one part corn to one part black beans, but it should be about what you like.

Toss the whole thing with olive oil.  Add a little apple cider vinegar (maybe a teaspoon) and then garnish generously with chopped cilantro.

Ta da!  Hardly a recipe, but it is good and good for you.