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Sweet Potato, Corn and Black Bean Salad

Try this recipe when you are craving a taste of the Southwest. Recipe source: EatingWell

Prep Time: 15 minutes Total Time: 40 minutes Cook Time: 25 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 teaspoons Olive or Canola Oil
  • 1 tablespoon ground Cumin (optional)
  • 1 can (15 ounces) Black Beans, drained and rinsed
  • Black Pepper, to taste
  • 1 ear of Corn, husk removed
  • 2 medium Onions, diced
  • 2 medium Sweet Potatoes, diced
  • 2 large cloves of Garlic, minced
  • 1 Jalapeno, diced
  • 1 Avocado, diced
  1. Fill a large pot about halfway with water. Bring to a boil over medium-high heat. Add corn to boiling water and cook until kernels are tender, about 3-5 minutes.
  2. Allow to cool. Use a knife to carefully remove kernels from the cobs.
  3. Heat oil in a large pan over medium-high heat. Add onions and sauté until golden, about 3-5 minutes.
  4. Add sweet potatoes and cook, stirring, until they begin to brown, 5-7 minutes.
  5. Add garlic, jalapeno, and cumin (optional). Sauté until fragrant, about 30 seconds.
  6. Add 3/4 cup water and cook until liquid is absorbed, 3-5 minutes.
  7. Stir in corn and black beans. Cook until heated through. Season with salt and pepper to taste. Serve warm and top with diced avocado.


  • If you don’t have fresh corn, substitute with 3/4 cup canned or frozen corn.
Nutrition Facts
Serving Size 1/4 of recipe % Daily Value
Calories 314
Fat 9 g 12%
Saturated Fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 181 mg 8%
Total Carbohydrates 53 g 19%
Fiber 15 g 54%
Sugars 8 g
Protein 11 g 22%
Ingredient Nutrition Info

Corn is very rich in thiamine, also known as vitamin B1.

Onions are a good source of vitamin C and vitamin B6.

Sweet potatoes are a rich source of vitamin A, vitamin C, manganese and vitamin B6.

Garlic contains vitamin B6, manganese and phosphorus.

Jalapenos are rich sources of vitamin C, vitamin B6 and vitamin E.

Avocados are a rich source of several B vitamins.

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