Sweet Potato, Corn and Black Bean Salad

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.

Notes:

• If you don’t have fresh corn, substitute with 3/4 cup canned or frozen corn.