This side dish is colorful, refreshing and has a nice variety of textures. The flavors meld as the salad sits and the dressing has a chance to absorb, so it’s nice to make the day before if possible.
Bake sweet potatoes at 375° until easily pierced with a knife. Cool, peel and cut into 1" cubes. Or alternately, peel, cut into cubes and steam until soft.
In a large bowl, combine the corn, bell pepper, sweet onion and cilantro. Gently fold in the potatoes.
For the dressing, in a separate, small bowl, whisk together the garlic, oil, lime juice, honey, mustard, salt and pepper. Add to the salad and mix well. Serve on a bed of lettuce.