Sweet potato, corn, and black bean salad

This warmly spiced sweet potato, black bean, and corn salad makes for a filling side or a light meal. Fresh and tasty, perfect for a summer BBQ!

• 2 tablespoons oil
  
  
• 2 medium onions
  
  
• 2 sweet potatoes
  
  
• 3/4 cup water
  
  
• 2 cloves of garlic (or 1 teaspoon garlic powder)
  
  
• 1 tablespoon cumin (optional)
  
  
• 1 jalapeno (optional)
  
  
• 1 can black beans
  
  
• 3/4 cup canned or frozen corn kernels
  
  
• Pinch salt and pepper
• 1 avocado and lime for garnish (optional)

1. Heat oil in a large pan over medium heat. Dice onions and add to the pan. Cook until softened and starting to brown, around 3-5 minutes.
   
   
2. Dice sweet potatoes and add to the pan. Cook until they're softer and starting to brown, around 5-7 minutes.
   
   
3. Add garlic, cumin, and jalapeno (if using). Cook until fragrant, around 30 seconds.
   
   
4. Add 3/4 cup of water to the pan, and cook until liquid is fully absorbed, around 5 minutes. Sweet potatoes should be soft and tender; if they're still a bit crunchy, add a little more water and cook until they are soft.
   
   
5. Stir in corn and black beans, and cook until warmed through. Stir in salt and pepper, and dish up into bowls. Garnish with avocado and a squeeze of lime if desired.

• Recipe can also be made with dried black beans. Soak beans overnight, and boil until tender before adding to the salad.
  
  
• You can reduce the spice level of the jalapeno pepper by removing the seeds, which are quite spicy. Make sure to wear gloves or thoroughly wash your hands with soap and water after handling the jalapeno, and don't touch your face and eyes until you do!

• Canned jalapenos or chillies can be used in this recipe
  
  
• Recipe can also be made with fresh corn; boil corn on the cob for around 5-7 minutes, allow to cool, and use a knife to strip the kernels off.

• Cool completely and store in an air tight container for up to 3-5 days.

Recipe adapted from the Greater Chicago Food Depository

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!