Colorful Caribbean Sweet Potato Salad - cooking recipe

Ingredients

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

Preparation

Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
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.
Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.