| 12 | 25 | 690 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 can (15oz) | Sweet corn, canned, drained (rinsed) |
| 1 can (15oz) | Black beans, canned (rinsed, drained) |
| 1 medium potato | Sweet potato (peeled, diced) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (rinsed, boiled for 5 minutes) |
| 1/2 medium | Red onion (diced) |
| 1 medium pepper(s) | Jalapeno pepper (minced) |
| 3 tbsp | Cilantro (coriander) (chopped) |
| 4 sausage link | Meatless, veggie, sausage (cooked according to package instructions) |
| 1/4 cup | Apple cider vinegar (for dressing) |
| 3/4 cup | Extra virgin olive oil (for dressing) |
| 1 tsp | Mustard powder |
| 1/2 tsp | Ginger, ground |
In a large mixing bowl, combine the beans, corn, onion, sweet potato, cilantro, and jalapeno pepper. Toss with the prepared dressing.
Serve over a bed of spinach or arugula and garnished with cherry tomatoes if desired. Arrange sausage slices in a decorative fashion. Top each slice with a dollop of honey mustard.
| Meat Alternative | 1.6 |
| Vegetables | 3.2 |
