INGREDIENTS 3 cups sweet potatoes, peeled and diced 3 1/2 cups fresh corn kernels or frozen kernels 2 green bell peppers, diced 1 red bell pepper, diced 1 small red onion, diced 1/2 cup cider vinegar 1/2 teaspoon salt DIRECTIONS Bring 1-cup of water to a boil in a 2-quart saucepan and 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 a chilled version.