Roasted Sweet Potato and Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Black beans are a tasty nonmeat source of iron, which is key to high energy and strong immunity. 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 |
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.
2. 283 calories, 2 grams fat, 0 grams saturated fat, 58 grams carbohydrate, 14 grams fiber, 11 grams protein Nutritional analysis provided by Self
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