ROASTED SWEET POTATO AND BLACK BEAN SALAD

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.
Enjoy!

Recipe adapted from Self Magazine
www.self.com/