Roasted Sweet Potato and Black Bean Salad

Categories: not tried

Ingredients

• Vegetable oil cooking spray
• 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup fresh lime juice, plus wedges for garnish
• 1 tablespoon balsamic vinegar
• 1 tablespoon finely chopped garlic
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup halved cherry tomatoes
• 1/2 cup thinly sliced orange or red bell pepper
• 1/2 cup thinly sliced scallions
• 1/3 cup chopped fresh mint
• 4 cups baby arugula

Directions

1. Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool.

2. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

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