For the dressing:
Mix everything (vinegar, honey, water, rosemary, onion, mustard) except extra-virgin olive oil in a small bowl.
Gradually whisk in olive oil. Season to taste with salt and pepper.
If organic, simply scrub the sweet potatoes. If not organic, peel sweet potatoes. Cut sweet potato into bite-size pieces and place in a pot with a steamer basket, cover and cook over medium heat for 6 – 8 minutes until sweet potatoes are tender. Run under cold water and drain.
Cut poblano pepper in half, remove seeds and cut into bite size pieces. Place in a bowl, add cooled sweet potatoes, black beans (if using) and onion in large bowl and toss.
Add parsley and drizzle dressing; toss to coat. Season to taste with salt and pepper.