We had a nice Easter gathering.  I cooked a spiral sliced ham, a green bean casserole, a chop salad with garbanzo beans, and a new side dish – a sweet potato salad.

7 medium sweet potatoes, baked and peeled

1 avocado, cubed

1 can black beans, drained and rinsed

1 red pepper, diced

1/3 c. dressing of choice (I used raspberry vinaigrette)

Combine and refrigerate at least two hours before serving.