Photo Credit: Self.com
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
1/4 tsp freshly ground 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
How to make the salad
- Preheat the oven to 375 degrees
- Place the potatoes in a layer on a baking sheet coated with cooking spray
- Sprinkle the layered potatoes with 1/2 tsp salt and 1/4 tsp pepper
- Bake until tender (15 mins)
- Let the potatoes cool
- In a bowl, whisk the juice, vinegar, garlic, remaining 1/2 tsp salt and remaining 1/4 tsp pepper
- Add potatoes, beans, tomatoes, bell pepper, scallions and mint
- Toss everything together and serve over arugula and garnish with lime wedges
This dish contains 283 calories, 2 g fat (0 g saturated), 58 g carbs, 14 g fiber, and 11 g protein
Find even more inspiration by taking some online cooking classes, such as those offered by California Culinary Schools.
**I got this wonderful recipe by reading Self Magazine. Check out www.self.com for more delicious recipes!
