3 cups sweet potato, peeled and diced
3½ cups cut fresh corn kernels (7 ears) or frozen corn kernels
2 green bell peppers, diced
1 red bell pepper, diced
1 small red onion, diced
1 tablespoon olive oil
½ cup cider vinegar
½ teaspoon salt

16, ½ cup servings


Bring one cup of water to boil in a 2 quart saucepan; add diced sweet potatoes. Cook sweet potatoes 10 minutes or until slightly tender. Drain and set aside. Remove shuck and silk from fresh corn ears; cut kernels from cob. Dice peppers and red onion. Heat olive oil in a large skillet on medium setting; add sweet potatoes and cook until slightly browned. Add peppers; cook 5 minutes; add corn kernels, cooking until tender. Combine red onion and cider vinegar in large bowl; add skillet vegetables; toss and salt to taste. Serve warm or refrigerate for chilled version.

Nutritional Analysis: 
70 calories
1.5 g fat
0 g saturated fat
0 mg cholesterol
95 mg sodium
13 g carbohydrate
2 g fiber
4 g sugar
2 g protein

Corn and Sweet Potato Confetti Salad - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2014

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.