Step 1

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Step 2

Peel sweet potatoes. Slice into 1/2" thick disk and cut each into 4 or 6 pieces.

Step 3

Drizzle olive oil over potatoes. Season with salt, pepper and cumin. Toss gently to coat.

Step 4

Roast for 20 to 23 minutes. Remove from oven and cool.

Step 5

In a large salad bowl, combine corn, black beans, chopped red onion, quinoa and potatoes.

Step 6

In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.

Step 7

Serve right away or cover with saran wrap and store in fridge for up to 4 days.