Roasted Sweet Potato & Black Bean Salad with Arugula & Bell Pepper

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 2 (15 oz) cans black beans
• 2 cloves garlic
• 1 lime
• 2 red bell peppers
• 1 lb sweet potato
• black pepper
• cumin, ground
• Dijon mustard
• extra virgin olive oil
• honey
• red wine vinegar
• salt

Instructions

1. Preheat oven to 450°F.
2. Wash, peel, and medium dice potatoes. Transfer to a baking sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
   • 1 lb sweet potatoes
   • 2 tsp extra virgin olive oil
   • ¼ tsp salt
   • ¼ tsp black pepper
3. Place in the oven and roast until tender, 15-20 minutes.
4. Drain and rinse beans. Place on paper towels and pat dry.
   • 2 (15 oz) cans black beans
5. Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lime juice, olive oil, vinegar, Dijon, honey, cumin, salt, and pepper.
   • 2 cloves garlic
   • juice of 1 lime
   • 6 tbsp extra virgin olive oil
   • 2 tbsp red wine vinegar
   • 1 tsp Dijon mustard
   • 1 tsp honey
   • ½ tsp cumin
   • ¼ tsp salt
   • ¼ tsp black pepper
6. Wash and dry arugula.
   • 1 (5 oz) pkg baby arugula
7. Wash, seed, and medium dice bell peppers.
   • 2 red bell peppers
8. To serve, arrange a bed of arugula on a plate, top with potatoes, beans, and bell pepper. Drizzle with dressing and enjoy!