Roasted Sweet Potato Salad


about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
one 15-ounce can black beans, drained and rinsed
3 green onions, trimmed and thinly sliced (use the white and green)
1 medium red bell pepper, seeded and diced small
1 cup corn (I use frozen that I allowed to thaw)
1/2 cup cilantro leaves, minced (about half of 1 bunch)
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons lemon juice (lime juice may be substituted)
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste


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