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

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.

Nutrition Facts

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