Roasted Sweet Potato and Black Bean Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Sweet Potato and Black Bean Salad calories by ingredient
Number of Servings: 4
Ingredients
-
Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 lb), 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 oz) 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
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.