|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.