Bean and Sweet Potato Salad

Ingredients

• Sweet potato

  Raw, unprepared

  1 cup, cubes or 133g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Kidney beans

  All types, mature seeds, canned

  1 ⅔ cup or 427g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Garlic powder

  Spices

  1 tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Pan fry sweet potato cubes in olive oil until fork tender, approximately 10-15 minutes. Set aside to cool.
2. Drain and rinse the kidney beans, black beans, and corn. Add them to a large bowl.
3. Add garlic powder, cilantro, and the cooled sweet potato to the bowl of beans. Stir to combine.
4. Enjoy!