Brunch

Roasted Sweet Potato and Black Bean Salad is for Salad.

Roasted Sweet Potato and Black Bean Salad takes 10 minutes to prepare.

Roasted Sweet Potato and Black Bean Salad takes 20 minutes to cook.

Roasted Sweet Potato and Black Bean Salad makes 4 servings.

The ingredients for Roasted Sweet Potato and Black Bean Salad are:

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

Here is how you make Roasted Sweet Potato and Black Bean Salad:

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: 4Recipe submitted by SparkPeople user TARABARA.

The nutritional information for Roasted Sweet Potato and Black Bean Salad is:

• 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

The dietary needs meet for Roasted Sweet Potato and Black Bean Salad is Vegetarian