Roasted Sweet Potato and Black Bean Salad

A vibrant salad combining roasted sweet potatoes, black beans, red onions, and a mix of greens. Dressed in a flavorful sumac vinaigrette, it's a fiber-rich and protein-packed twist on Southern comfort.

Ingredients:

For the Salad:

• 2 medium sweet potatoes, peeled and diced

• 1 can (15 ounces) black beans, drained and rinsed

• 4 cups mixed greens (like spinach, arugula, and lettuce)

• 1/2 red onion, thinly sliced

• Sumac Salad Vinaigrette

Instructions:

1. Roast the Sweet Potatoes:

   • Preheat the oven to 400°F (200°C).

   • Toss the diced sweet potatoes with a tablespoon of olive oil, salt, and pepper.

   • Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. Let them cool slightly.

2. Assemble the Salad:

   • In a large bowl, combine the roasted sweet potatoes, black beans, mixed greens, and red onion.

   • Drizzle the dressing over the salad and toss gently to combine.

3. Serve:

   • Serve the salad in a large bowl or individual plates.

   • Enjoy this colorful, nutritious, and heart-healthy dish!