Place the yams in a pot and cover with cold water. Simmer the yams until just tender, about 5 minutes. (Do not overcook or they’ll break apart in the salad.) Drain yams well, cool in cold water, and drain again. Combine the lime juice, oil, honey, garlic, cumin, chilli powder and hot sauce in a salad bowl. Add the yams and remaining ingredients and toss to combine. Refrigerate until needed. Can be made several hours before serving; gently toss again before doing so.
Recipe Options: Make squash and black bean salad by replacing the yams with an equal weight of cleaned banana squash, peeled and cubed. Chunks of cleaned banana squash are available in the produce department. For a more distinct pepper taste, instead of green bell pepper, use a fresh, mildly spiced poblano pepper in this recipe.