Bean and Sweet Potato Salad

Ingredients

• Sweet potato

  Raw, unprepared

  1 ½ cup, cubes or 199g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Kidney beans

  All types, mature seeds, canned

  2 ½ cup or 640g

• Canned black beans

  Low sodium, drained

  1 ½ can or 637g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 ½ can (12 oz) yields or 317g

• Garlic powder

  Spices

  1 ½ tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  1 ½ tbsp or 2g

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!