Sweet Potato Salad with Apple and Avocado

Yummy salad!  Got a little funky the next day, so you might either plan to eat it all right away.  (Two people could eat this is a main-dish salad.)

1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 large sweet potato)
1 c frozen corn
1/4 c unsalted hulled pumpkin seeds or pepitas (*I used pine nuts)
1 medium red or green apple, diced (1 cup)
1/2 small onion, finely chopped (1/2 cup)
1/4 c chopped cilantro
2 tbsp. olive oil
1/2 avocado, finely diced

1.  Place sweet potatoes in large saucepan, and cover with water.  Bring to a boil, and cook 3 minutes.  Add corn, and cook 1-2 minutes more, or until potatoes are tender.  Drain in colander and rinse under cold water to cool.  Drain well.

2.  Toast seeds in dry skillet over med-high heat 3-4 minutes, or until they begin to pop.  Cool on plate.

3.  Combine apple, onion, cilantro, and lime juice in large below.  Stir in sweet potatoes, corn, and oil; add salt and pepper to taste.  Stir in avocado and toasted pumpkin seeds just before serving.

Source:  Vegetarian Times presents Healing Foods Cookbook (2011)

Nutrional info: (for 6 servings)
179 calories
3 g protein
9 g total fat (1 g sat fat)
23 g carb
0 mg chol
117 mg sod
4 g fiber
8 g sugars