Black Bean and Sweet Potato Salad

2 sweet potatoes, peeled and diced                                    1 Tbsp olive oil + 1 Tbsp water
1-15oz Black Beans                                                                  2 Tbsp lime juice
½ cup yellow pepper, chopped                                              2 tsp agave or 1 tsp sucanat
1/3 cup raw pecans, toasted                                                  ½ tsp sea salt
¼ cup red onion, minced                                                         ¼ tsp ground cumin
¼ cup celery, minced                                                               ¼ tsp ground coriander
¼ cup cilantro or parsley, chopped                                       ¼ tsp ground black pepper
1 hot chile, seeded and minced, optional

Steam the sweet potatoes over boiling water til tender, about 15 minutes
Combine beans, bell peppers, pecans, onion, celery, cilantro and chile in large bowl.
In a small bowl combine oil, water, lime juice, agave, salt, cumin, coriander and pepper.
Pour dressing over salad and add the sweet potatoes.  Toss gently.  Serve at once or refrigerate until needed.  Serves 4

Adapted from Quick-Fix Vegan by Robin Robertson