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.