Limed Black Bean, Sweet Potato and Corn

Morning snack: Stonefield yogurt and mixed nuts (almonds and pistachios)

Lunch: Limed black bean, sweet potato and corn, quesadilla and pomegranate

Afternoon snack: Triscuits with almond butter, honey and a sprinkle of cinnamon and clementines

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Limed black beans, sweet potato and corn

Ingredients

2 medium sweet potatoes, peeled, diced and steamed

1 cup steamed corn

2 cups black beans

1 tsp cumin

1 tsp paprika

3 1/2 TBS fresh lime juice

salt to taste

**1/4 tsp cayenne pepper if you and the kids can take it

Method

Place everything, except the sweet potatoes, in a bowl and combine.  Because the sweet potatoes are steamed they are a bit fragile.  Gently fold in sweet potatoes and enjoy!!  

Alternatively, if you want the sweet potatoes to be a bit more firm you can bake them.  To bake the sweet potatoes line a baking sheet with foil and set the oven to 425 degrees.  Rub diced raw sweet potatoes with olive oil, making sure to coat evenly.  Sprinkle the sweet potatoes with cumin, paprika and cayenne pepper (if applicable).  Bake in the oven for about 15-20 minutes, depending on how small the sweet potatoes are diced.

This concoction is great hot or cold, it's especially delicious on corn tortillas, or maybe that's just the Mexican in me.