For the Salad:
– 3 large sweet potatoes peeled
– 1 red bell pepper chopped
– 1/2 red onion chopped
– 12 oz frozen organic corn kernels defrosted
– 2 tbsp avocado oil or olive oil
– 1/4 chopped fresh cilantro
For the dressing:
– 3/4 cup olive oil
– 1/2 cup apple cider vinegar
– 2 medium size vine ripened tomatoes cut into quarters
– 1 clove garlic
– 2 tsp liquid smoke
– Salt and pepper to taste