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Roasted Sweet Potato and Black Bean Salad

Name: Roasted Sweet Potato and Black Bean Salad
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

A small grocery run gets this on the table.

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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. 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.

Recipes sourced from Epicurious.com.

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