Roasted Sweet Potato And Black Bean Salad

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Vegetable oil cooking spray

2 large sweet potatoes (about 1 1/2 lb), 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 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 arugula

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