2 large sweet potatoes (about 1 1/2 pounds), 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 ounces) black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula
Instructions
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.
I omitted the garlic and added bacon, 1tsp sriracha sauce and a pinch of thyme. I also used pomegranate vinegar and 2tbls of butternut squash oil.
Originally Submitted
11/9/2011
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