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

Directions

1. Preheat the oven to 450°F.
2. Cut the sweet potatoes into medium chunks and spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat.
3. Roast the potatoes until they’re tender and lightly browned, about 15–20 minutes.
4. Rinse and drain the black beans, then pat them dry with paper towels.
5. In a small bowl, whisk together minced garlic, lime juice, olive oil, red wine vinegar, Dijon mustard, honey, cumin, salt, and pepper for the dressing.
6. Rinse and dry the arugula, then set aside.
7. Seed and dice the red bell pepper into medium pieces for the salad.
8. To serve, place a bed of arugula on each plate, top with roasted potatoes, beans, and diced pepper, then drizzle with the dressing.