Roasted Sweet Potato Salad with Arugula

Chef Joey Johnson's recipe from The Fat Hen Restaurant on Johns Island.

•1 medium sweet potato, peeled and cut into 1-inch chunks
•1 half of a red or yellow bell pepper, seeded and finely diced
•half of 1 jalapeno, minced
•1 clove garlic, minced
•a few tbs. chopped red onion
•zest of 1 lemon or lime
•1 cup black beans,cooked
•1/3 cup chopped fresh cilantro
•3 cups arugula
•4 T EVO

Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 15-25. Remove from oven; keep on pan until ready to mix with other ingredients. • Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day. To Serve toss arugula with EVO and serve potato salad warm on top. Try it with some local chicken or pork!