Roasted Sweet Potato and Black Bean Salad

Roasted Sweet Potato and Black Bean Salad
Roasted Sweet Potato and Black Bean Salad
Black beans are a tasty nonmeat source of iron, which is key to high energy and strong immunity.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Salad Bean Appetizer Side Roast Low Fat Vegetarian Low Cal High Fiber Dinner Lunch Sweet Potato/Yam Healthy Self
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely chopped garlic
  • 1 cup halved cherry tomatoes
  • vegetable oil cooking spray
  • 4 cups baby arugula
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 cup thinly sliced scallions
  • 1 teaspoon salt, divided

Preparation Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges. 283 calories, 2 grams fat, 0 grams saturated fat, 58 grams carbohydrate, 14 grams fiber, 11 grams protein Nutritional analysis provided by Self

Preparation Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges. 283 calories, 2 grams fat, 0 grams saturated fat, 58 grams carbohydrate, 14 grams fiber, 11 grams protein Nutritional analysis provided by Self

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