Preheat oven to 400°.
In a large bowl, toss sweet potatoes with olive oil, ½ teaspoon salt and ½ teaspoon pepper. Spread onto a large baking sheet and bake for 35-40 minutes or until tender. Refrigerate.
In another large bowl, whisk together the Italian dressing, cumin, chili powder, paprika, lime/lemon juice, 1 teaspoon salt and 1 teaspoon pepper.
Add the corn, black beans, red onion, bell pepper, cilantro and chilled sweet potatoes to the vinaigrette. Toss until well combined. Serve and enjoy.
Serves 8. Parve.
Seriously, so awesome... and so easy to prepare.....
Bake at 400°F for 20-30min or until chicken is tender and internal temperature is 165°F.
Place the eggs in a medium saucepan with a tight fitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Boil for 1 minute. Immediately remove the pan from the heat, cover, and let sit 5-6 minutes. Prepare an ice water bath by filling a large bowl halfway with ice and water.
When the eggs are ready, transfer them with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and rinse under cold water to remove any residual shell pieces and set aside.
In a pint or Mason jar, combine vinegar, water, beets and beet juice, sugar, salt, and pickling spices. Cover and shake jar to make sure all ingredients are well combined. Carefully add eggs to the jar and refrigerate overnight. These can stay in the fridge for up to one week.
To devil the eggs, slice eggs and remove yolks. Add a little mayonnaise at a time, until you reach desired consistency (I do not recommend using that much). Mix in basil and salt to taste and mix until well combined. Using a piping bag or a spoon, place egg yolk mixture in the center of the egg. Serve and enjoy. Garnish with parsley, chives, and/or paprika.