Meatless Monday Recipe – Roasted Sweet Potato and Black Bean Salad

15 Jul

Sorry it’s a little late today folks…I thought I had hit the publish button but obviously I didn’t!!  :O

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

sweetpotatosalad-e1357929073595

PREPARATION

  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. 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.

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

Source:  SELF Magazine

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One Response to “Meatless Monday Recipe – Roasted Sweet Potato and Black Bean Salad”

  1. Dityaa Dada August 31, 2012 at 6:37 pm #

    I find it so encouraging that am not the only human out there over the age
    of 20 who doesn’t know any of this! Time to learn *about all of it*.

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