Mexican Sweet Potato, Corn and Bean Salad

Serves 4-6 as side salad
Prep time 20 mins
Cooking time 20 mins

Ingredients
1kg sweet potatoes, scrubbed
2 tbs olive oil
2 tbs fajita spice
3 fresh corn cobs
425g can black beans, drained, rinsed
2 tomatoes, chopped
1 avocado, chopped
1/2 small red onion, halved, thinly sliced
1 cup coriander leaves

Dressing:
3 tbs extra virgin olive oil
1 lime, juiced
1 tbs finely chopped pickled jalapeño
1 tsp caster sugar

Method
Preheat oven 220°C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.
Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.
While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.
Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.