Black Bean & Roasted Sweet Potato Salad

2 cups dried black beans
2 cups vegetable broth
1 onion
1 carrot
1 rib celery, trimmed
1-2 sprigs fresh flat-leaf parsley
4 sweet potatoes, peeled and
   cut into 1/2 inch pieces
1 tbsp. olive oil
kosher salt
1 red onion, diced
3 tbsp. chopped fresh cilantro
3 tbsp. chopped fresh flat-leaf parsley

Vinaigrette

2 tbsp. red wine vinegar
3 tbsp. fresh orange juice
1 tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 cup extra-virgin olive oil
freshly ground black pepper

Rinse the beans and put in a large bowl.  Cover by about 2 inches with cold water and soak for 6-8 hours or overnight.

Drain the beans and put them in a large soup pot.  Add the vegetable broth, 4 cups water, onion, carrot, celery, and parsley sprigs to the pot.  Bring to a boil over high heat.  Reduce the heat and simmer the beans until just tender, about 45 - 50 minutes.  Be careful not to overcook.  Drain the beans, discarding the vegetables, and rinse them under cold water.  Set aside in a large bowl to cool.

Meanwhile, preheat the oven to 350°F.  Put the sweet potatoes on a baking sheet and toss to coat with the olive oil and a bit of salt.  Bake the sweet potatoes, stirring occasionally, until fork-tender, 50 minutes to 1 hour.  Remove and set aside to cool.

Add the sweet potatoes, red onion, 2 tablespoons of the cilantro, and 2 tablespoons of the chopped parsley to the beans and toss gently to combine.

This recipe was found in the cook book
Sensational Salads by Barbara Scott-Goodman