Corn and Sweet Potato Confetti Salad

Ingredients:

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

Yield:

16, ½ cup servings

Directions:

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.