Bean and Sweet Potato Salad
Meghan Kahnle
Meghan Kahnle
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343 Calories
56 g Carbs
17 g Protein
6 g Fat
Total Time
Servings
3 servings

You don't have to be a vegan or vegetarian to understand and appreciate the power of beans. They're full of fiber, iron, and thiamin, and they're also a great protein source. That's why this recipe is an all-out win for your health and your taste buds!

Ingredients

  • 1 14 oz can kidney beans, canned
  • 15 oz black beans, drained and rinsed
  • 1 15 oz can corn
  • 1 tbsp cilantro
  • 1 whole sweet potato, cut into cubes
  • 1 tsp garlic salt
  • 1 tbsp olive oil

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Directions

Prep:
Cook:
Total:
  1. Pan fry sweet potato in olive oil and set aside to cool.
  2. Drain and rinse kidney beans, black beans, and corn and add to a large bowl.
  3. Add garlic salt, cilantro, and cooled sweet potato to the bowl of beans and stir.
  4. Enjoy as is or use as a side dish.

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