Smoky Sweet Potato & Black Bean Salad

The sweet potatoes in this salad partially break down and help hold the other ingredients together. They offer sweetness and along with the beans a soft toothsome texture, which is balanced by the crunchy, fresh red pepper and cucumber and the smoky essence in the spices added.

2 cups cooked sweet potato, cut in cubes (see note for baking tips)
2 cans black beans, rinsed and drained
¾ cup red or yellow bell pepper, diced
½ cup cucumber, diced (seeds removed) (or jicama, peel trimmed and diced)
2 tbsp chives, roughly chopped, or green portion of green onions, sliced
2 tbsp flat-leaf parsley, minced (cilantro can also be used)
1 – 1 ½ tsp fresh oregano, minced
4 – 5 tbsp freshly squeezed lime juice (will need about 2-3 limes)
1 tsp sea salt (little scant)
Freshly ground black pepper
½ tsp chipotle hot sauce (I use Tabasco brand; can use another ½ tsp if you like it smokier/hotter)
1 tsp ground cumin
¼ tsp allspice
1/8 – 1/4 tsp smoked paprika (start with 1/8, then adjust to taste)
¼ – 1/2 tsp pure maple syrup or agave nectar

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