A Favorite Summer Salad

I really should be packing instead of cooking, but it's Sunday night and I have to make something for dinner that doesn't come out of the freezer. Since it's summer, I seem to only want salads, so tonight I'm making one of our favorites. It's a Martha Stewart Everyday Food recipe, so she gets the credit, but I still must share this one. It's easy, fast, and always fantastic.

Black Bean Sweet Potato Salad

• 2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
• 1/4 teaspoon red-pepper flakes (optional)
• 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
• 1 can (14 1/2 ounces) black beans, rinsed and drained
• 1/2 medium red onion, finely chopped
• 1/2 cup chopped fresh cilantro (optional)

1. Preheat oven to 450, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
2. In a large bowl, whisk lime juice with 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and, if using, cilantro; mix gently to combine. Serve with salad and lime wedges.

I always double this recipe and serve it with grilled chicken breasts for dinner and make a couple extra to cut up and throw them in the leftover salad for lunch the next day. I love, love, love it.