Black Beans are a tasty nonmeat source of iron, which is key to high energy and strong immunity. This salad is hearty enough to be served as a meal and is also packed with protein and fiber...enjoy! (Serves 4)

• Vegetable oil cooking spray
• 2 large sweet potatoes (about 1 1/2 lb.), peeled and cut into 1-inch pieces
• 1 tsp salt, divided
• 1/2 tsp freshly ground black pepper, devided
• 1/4 cup fresh lime juice, plus wedges for garnish
• 1 tbsp balsamic vinegar
• 1 tbsp finely chopped garlic
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup halved 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 arugala

Heat oven to 375 degrees. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk lime juice, vinegar, garlic, remaining 1/2 tsp salt and 1/4 tsp pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss. Serve over arugula, and garnish with lime wedges.

THE DISH 283 calories, 2 g fat (0 saturated), 58g carbs, 14g fiber, 11g protein