Roasted Sweet Potato and Black Bean Salad
A vibrant and nutritious salad featuring roasted sweet potatoes, black beans, fresh vegetables, and herbs tossed in a zesty lime-balsamic dressing, served over peppery arugula.
4 servings
25 min
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Ingredients
- •1 spray Vegetable oil cooking spray
- •2 large sweet potatoes
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •¼ cup fresh lime juice
- •1 tablespoon balsamic vinegar
- •1 tablespoon finely chopped garlic
- •1 can black beans
- •1 cup cherry tomatoes
- •½ cup orange or red bell pepper
- •½ cup scallions
- •⅓ cup fresh mint
- •4 cups baby arugula
Cooking Instructions
- 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.
25 min
