If you are looking for a flavorful potato salad packed with healthy ingredients that tastes amazing with grilled foods or on its own, then this is the salad for you. I prepared this salad as part of a Convection meal. First I roasted the potatoes in Convection then broiled the steak in the Convection Broil Mode.

First, peel the sweet potatoes and cut them into bite-sized pieces, toss them with some oil and seasoning and bake them for approximately 20 minutes in Convection Bake or Convection Roast. While the potatoes are in the oven, combine the remaining ingredients for the salad and prepare the dressing.

Ingredients

For the Potatoes

2 large sweet potatoes, peeled and cut into 1” segments

½ red onion, cut into 1” dice

2 tbsp olive or canola oil

½ tsp ground cumin

½ tsp Kosher salt

Remaining Salad Ingredients

1 15 oz can of black beans, drained and rinsed

1 yellow or red bell pepper, seeded and cut into small dice

1 cup, fresh cilantro leaves, chopped

For the Dressing

½ cup olive oil

1 large jalapeno pepper, seeded and coarsely chopped

2 cloves garlic, coarsely chopped

Juice of 2 limes

Preparation

Heat the oven in the Convection Bake or Convection Roast mode at 400 egrees.

Combine the sweet potatoes with the remaining ingredients and spread them onto a rimmed baking sheet. Place in the lower portion of the oven and bake for 20 minutes until tender and slightly caramelized.

Set aside to cool when done.

Combine the remaining salad ingredients in a large mixing bowl and combine with the cooked sweet potatoes.

Combine all the ingredients for the dressing in a blender and process until smooth.

Add ⅔ of the dressing to the prepared salad ingredients and season with sea salt. Taste and add more salt and dressing if needed.

Note: The original recipe calls for 2 cans of black beans but I find 1 is sufficient, so I always have some extra dressing that I use for another salad.

Serves 4