Wednesday, January 25

Roasted sweet potato and black bean salad

Just when you thought winter salads couldn't be "fun" along comes this delicious salad made with a popular winter vegetable (or root if you prefer.)

Sweet potatoes contain a number of vitamins, are powerful antioxidants, and can contribute to fat loss. (For more nutritional information and another sweet potato recipe click here.)

Add black beans to the mix and you've got a great nonmeat source of iron and protein. (Not to mention fiber!)

2 large sweet potatoes peeled and cut into 1 in pieces
1 tsp salt, divided 1/2 tsp freshly ground black pepper, divided
1/4 cup fresh lime juice, plus wedges for garnish
1 tbsp balsamic vinegar
1 tbsp finely chopped garlic
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes
1/2 cup thinly sliced orange and/or yellow bell pepper
1/2 cup thinly sliced scallions
1/2 cup fresh mint
4 cups baby arugula (iceberg pictured)

Heat oven to 375. On a baking sheet coated with cooking spray place potatoes in a layer, sprinkle with 1/2 tsp sale and 1/4 tsp pepper. Bake until tender (15 mins) let cool. In a bowl whisk juice, vinegar, garlic, remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Add potatoes, bean, tomatoes, bell pepper, scallions and mint, toss. Serve over arugula and garnish with lime wedges.

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