Sweet Potato and Black Bean Salad

Ingredients
     2 medium sweet potatoes, peeled and cut into ½-inch chunks
     ½ teaspoon salt
     ½ teaspoon black pepper
     Juice and zest of 2 limes
     1 teaspoon honey
     2 tablespoons canola oil
     ½ of one chipotle in adobo sauce, finely chopped (optional)
     2 scallions, finely chopped
     ½ cup corn
     1 (15 oz.) can of black beans, rinsed and drained
     ¼ cup cilantro, finely chopped

Utensils

    Measuring cups and spoons
    Knife for chopping (ask an adult for help)
    Medium saucepan
    Large bowl
    Whisk

Method
   1. Place potatoes into a medium saucepan and cover with cold water.
   2. Bring to a boil and cook until just tender, about 6 minutes. Do not overcook.
   3. Drain and allow to cool.
   4. While potatoes are cooking, make dressing. In a large bowl, whisk together lime juice, zest, salt, pepper, honey, canola oil, and chipotle.
   5. Add cooled potatoes, scallions, beans, and cilantro. Toss gently.
   6. Serve at room temperature or refrigerate.