Caribbean Sweet Potato Salad

• 1 medium-sized yam, peeled and cubed (about 2 cups)
• 1 medium-sized white sweet potato, peeled and cubed (about 2 cups)
• 2 large purple sweet potatoes, peeled and cubed (about 2 cups)
• 1 cup fresh or frozen corn kernels
• 1 15-oz. can cannellini beans, drained and rinsed
• 1/2 cup sliced red bell pepper
• 1/2 cup sliced yellow bell pepper
• 1/4 cup thinly sliced sweet onion
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1/4 cup canola oil
• 3 Tbs. rice or cider vinegar
• 1 Tbs. granulated sugar
• 1/4 tsp. prepared mustard
• vegetarian Worcestershire sauce

1. To make Salad: Put all potatoes in pot; add enough salted water to cover, and bring to a boil.
2. Cook 5 to 7 minutes, or until tender but not soft.
3. Drain, rinse under cold water and transfer to large bowl.
4. Toss potatoes with corn, beans, bell peppers, onion and cilantro.
5. To make Dressing: Whisk together all ingredients.
6. Pour over potato mixture, and toss to coat.

yam, white sweet potato, purple sweet potatoes, corn, cannellini beans, red bell pepper, yellow bell pepper, sweet onion, cilantro, clove garlic, canola oil, rice, sugar, mustard, vegetarian worcestershire sauce

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