Roasted Sweet Potato, Black Bean, Corn, and Avocado Salad

prepPreheat oven to 400°F / 200°C
2 large sweet potatoes, peeled and cut into small cubes	Toss sweet potatoes with oil, salt, cumin	Roast 400°F / 200°C, 25–30 min	Combine cooled potatoes, beans, corn, onion, cilantro	Pour dressing over salad, stir gently	Fold in avocado before serving
Oil for tossing
Salt
1/2 tsp cumin
1 can (15 oz / 425 g) black beans, rinsed and drained
1.5 cups / 240 g corn (fresh, frozen and thawed, or canned)
1/2 cup / 80 g red onion or green onion, finely chopped
1/2 cup / 30 g fresh cilantro, chopped
Juice of 2 limes	Whisk lime juice, olive oil, salt, pepper, cumin
3 tbsp / 45 ml olive oil
Pepper
1 to 2 ripe avocados, diced

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