Roasted Sweet Potato and Black Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Vegetable oil cooking spray2 large sweet potatoes (about 1 1/2 lb), peeled and cut into 1-inch pieces1 teaspoon salt, divided1/2 teaspoon freshly ground black pepper, divided1/4 cup fresh lime juice, plus wedges for garnish1 tablespoon balsamic vinegar1 tablespoon finely chopped garlic1 can (15 oz) black beans, rinsed and drained1 cup halved cherry tomatoes1/2 cup thinly sliced orange or red bell pepper1/2 cup thinly sliced scallions1/3 cup chopped fresh mint4 cups baby arugula
Heat oven to 375°.
On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
Bake until tender, 15 minutes; let cool.
In a bowl, whisk juice, vinegar, garlic, remaining 1/2 tsp salt and remaining 1/4 tsp pepper.
Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.
Serving Size: Makes 4 salads
Number of Servings: 4
Recipe submitted by SparkPeople user TARABARA.
On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
Bake until tender, 15 minutes; let cool.
In a bowl, whisk juice, vinegar, garlic, remaining 1/2 tsp salt and remaining 1/4 tsp pepper.
Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.
Serving Size: Makes 4 salads
Number of Servings: 4
Recipe submitted by SparkPeople user TARABARA.
Nutritional Info Amount Per Serving
- Calories: 111.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 722.2 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 5.8 g
- Protein: 4.5 g
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