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Roasted Sweet Potato and Black Bean Salad

['Vegetable oil cooking spray', '2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces', '1 teaspoon salt, divided', '1/2 teaspoon freshly ground black pepper, divided', '1/4 cup fresh lime juice, plus wedges for garnish', '1 tablespoon balsamic vinegar', '1 tablespoon finely chopped garlic', '1 can (15 ounces) 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 arugula']

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

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