Baked Sweet Potato with Black Beans w/ Side Salad of Baby Spinach & Orange Slices

Ingredients

1 large sweet potato,microwaved (or baked in oven)

1 cup canned, organic, low sodium black beans, drained and rinsed

¼ cup cold water

1 tablespoon organic balsamic vinegar

Salad

2 cups fresh, organic baby spinach leaves

1 fresh orange, separated into sections

1 tablespoon organic balsamic vinegar

Instructions

Wrap sweet potato in paper towel. Wet the paper towel thoroughly. Then

wrap again in wax paper. Cook in microwave for 4 – 6 minutes until soft.

Drain liquid from canned black beans. In a small dish, add ¼ cup water

to the cup of black beans. Heat in microwave for one minute.

Remove skin from sweet potato and slice in half, lengthwise.

Top with black beans and drizzle with balsamic vinegar.

Salad

Rinse baby spinach leaves and pat dry.

Cut orange sections in half and add to the dried spinach leaves.

Toss with 1 tablespoon of organic balsamic vinegar.