Ingredients
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1 (16 oz) pkg sweet potato chunks
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1 cup fresh or frozen corn
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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1- 2 jalapeno, finely chopped
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1 cup store-bought fresh salsa
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1/2 cup chopped cilantro leaves
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1/4 cup olive oil
Steps
1
Bring a medium pot of salted water to a boil on high. Cut the potato chunks into even pieces, if needed. Cook potatoes 6–8 min., until just fork-tender. During the last 2 min. of cooking, stir in the corn. Drain well.
2
In a large bowl, combine the beans, jalapeños, salsa, cilantro, and oil. Season with salt and pepper. Add cooked potatoes and corn and gently toss to combine. Serve immediately or refrigerate until needed.
