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Yield: Four ServingsIngredients:
- 2 tbsp. Extra virgin olive oil
- 2 lbs. Fresh sweet potato, diced, roasted
- 2 tsp. Kosher salt
- 2 tsp. Ground black pepper
- 1 each 14 oz. can low sodium black beans, rinsed, drained
- 1 cup Grape tomatoes, halved
- ½ cup Fire roasted peppers, rinsed, drained, diced
- ¼ cup Yellow onion, sautéed
- 2 lbs. Fresh arugula
- 1 tbsp. Fresh lime juice
- 1 tbsp. Red wine vinegar
- 1 tsp. Fresh garlic, mince
- 1 tbsp. Honey
- 1 pinch Kosher salt
- 4 tbsp. Extra virgin olive oil
- 1 tbsp. Olive oil
- 1 pinch Salt and pepper
- Toss the sweet potatoes in olive oil, salt and pepper.
- Roast on a sheet pan at 400º F until tender and develop color; cool and chill
- Roast the diced onions in olive oil separately from the potatoes; chill.
- When cooled, toss potatoes and onions separately from the other ingredients in enough dressing to coat them lightly.
- Combine the other ingredients except arugula; coat with dressing.
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