This would have been a very healthy dinner - if I didn't devour two slices of pizza before sitting down to eat. It is full of wonderful, wholesome ingredients and is absolutely delicious. I loved the warm sweet potatoes with the tang of the lime juice, balsamic vinegar and mint. A fabulous winter salad, that will definitely grace our table many more times this season.
ROASTED SWEET POTATO AND BLACK BEAN SALAD
2 large sweet potatoes, peeled and cut into 1 inch pieces
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/4 cup fresh lime juice
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 can of black beans, rinsed and drained
1 cup of cherry tomatoes, halved
1/2 cup finely chopped red bell pepper
1/3 cup chopped fresh basil or mint
3 to 4 cups of baby arugula
Heat oven to 375F.
On a baking sheet coated with cooking spray, place potatoes in a single layer, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bake until tender, 15 to 20 minutes, let cool.
In a bowl, whisk lime juice, vinegar, garlic, remaining salt and pepper. Add potatoes, beans, tomatoes, bell pepper and basil or mint. Toss and serve over arugula.
Recipe adapted from Self Magazine