SPHIS Home » Gray Street Farmers Market » Recipes » Corn and Sweet Potato Confetti Salad
Corn and Sweet Potato Confetti Salad
Makes 16, ½ cup servings
Ingredients
- 3 cups sweet potato, peeled and diced
- 3 ½ 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
Directions
Bring one cup of water to a 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 a large bowl; add skillet vegetables.
Toss and salt to taste.Serve warm or refrigerate for chilled version.
Recipe provided by http://www.kyproud.com/kentucky-proud-recipes.aspx.
