• 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


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, state it as 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.

Yield: 16, ½ cup servings

Nutritional Analysis: 70 calories, 1.5 g fat, O g saturated fat, O mg cholesterol, 95 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g sugars, 2 g protein.

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