Corn and Sweet Potato Confetti Salad

Makes 16, ½ cup servings


  • 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


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.

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