Roasted Sweet Potato and Black Bean Salad - Christa Orecchio Recipes

Ingredients

• 2 large sweet potatoes (about 1½ pounds), peeled and cut into 1-inch pieces
• 1 teaspoon sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup fresh lime juice, plus wedges for garnish
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon finely chopped garlic
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup halved heirloom cherry tomatoes
• 1/2 cup thinly-sliced orange or red bell pepper
• 1/2 cup thinly-sliced scallions
• 1/3 cup chopped fresh mint
• 4 cups baby arugula