Black beans are a tasty non-meat source of iron, which is key to high energy and strong immunity.

Roasted Sweet Potato Bean Salad.png

Prep Time:

5 min

Cooking Time:

20 min

Servings:

4 people


Ingredients:

  • Vegetable oil cooking spray
  • 2 Large sweet potatoes (about 1 1/2 lb), peeled and cut into 1-inch 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 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


Instructions:

  1. 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.
  2. Bake until tender, 15 minutes; let cool.
  3. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 tsp salt and remaining 1/4 tsp pepper.
  4. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.


Nutritional Value:

283 calories, 2 g fat (0 g saturated), 58 g carbs, 14 g fiber, 11 g protein