Corn and Sweet Potato Confetti Salad - KNEP - Kentucky Nutrition Education Program


Corn and Sweet Potato Confetti Salad

Receta en Español
Servings:Makes 16 servingsServing Size:1/2 cup


  • 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


  1. Bring one cup of water to boil in a 2 quart saucepan; add diced sweet potatoes.
  2. Cook sweet potatoes 10 minutes or until slightly tender. Drain and set aside.
  3. Remove shuck and silk from fresh corn ears; cut kernels from cob.
  4. Dice peppers and red onion.
  5. 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.
  6. Combine red onion and cider vinegar in large bowl; add skillet vegetables; toss and salt to taste.
  7. Serve warm or refrigerate for chilled version.

Make it a Meal

Source: Plate it up! Kentucky Proud Project.
• FN-SSB-902-Sandra Bastin “How to Slice and Dice”
• FN.SSB.913 Sandra Bastin “The Edible Rainbow”
70 calories; 1.5g fat; 0g saturated fat; 0mg cholesterol; 95mg sodium; 13g carbohydrate; 2g fiber; 4g sugar; 2g protein.