1 Servings 15 min Cook
1 Cup, cubes Sweet Potato
1 Tbsp Olive Oil
1 2/3 Cup Kidney Beans
1 Can Canned Black Beans
1 Can (12 oz) yields Corn
1 Tsp Garlic Powder
1 Tbsp Fresh Cilantro
Pan fry sweet potato in olive oil until fork tender, 10-15 minutes, and set aside to cool.
Drain and rinse kidney beans, black beans, and corn and add to a large bowl.
Add garlic salt, cilantro, and cooled sweet potato to the bowl of beans and stir.
Enjoy!
