Colorful Caribbean Sweet Potato Salad

• Dressing:
• 1/4 cup vegetable oil
• 3 tablespoons cider vinegar
• 1 clove garlic, minced
• 1 tablespoon white sugar
• 1/4 teaspoon prepared yellow mustard
• Salad:
• 2 large purple sweet potato, peeled and cubed
• 1 yam, peeled and cubed
• 1 white sweet potato, peeled and cubed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow pepper
• 1/4 cup thinly sliced sweet onion
• 1/4 cup chopped fresh cilantro

1. Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
2. Place purple sweet potatoes, yam, and white sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not soft, 5 to 7 minutes. Drain and rinse under cold water. Transfer to a large serving bowl.
3. Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.

dressing, vegetable oil, cider vinegar, clove garlic, white sugar, yellow mustard, salad, purple sweet potato, yam, white sweet potato, cannellini beans, corn kernels, red bell pepper, yellow pepper, sweet onion, fresh cilantro

Taken from www.allrecipes.com/recipe/258734/colorful-caribbean-sweet-potato-salad/ (may not work)