Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Pound  sweet potato or boniato
  4               Cups  water
  2               Cups  diced mirliton (about 1 large) or chayote
                        squash
                        I cup diced red bell pepper
  1                Cup  frozen whole kernel corn
  1                Cup  coarsely chopped fresh cilantro
     1/3           Cup  thinly sliced onion
  3        Tablespoons  minced jalapeno pepper
     1/2      Teaspoon  salt
     1/4      Teaspoon  freshly ground pepper
  3        Tablespoons  water
  2        Tablespoons  fresh lime juice
  2          Teaspoons  olive oil
  6             Cloves  garlic -- crushed
  6              Large  red leaf lettuce leaves
  1 1/2           Cups  sliced red bell pepper

Preparation:

Peel sweet potato and cut into 1-inch cubes. Combine 4 cups water and sweet potato in a large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until tender. Add mir iton and simmer uncovered 5 minutes. Add I cup bell pepper and corn-, cook I minute, Drain well and set aside. Combine cilantro and next 8 ingredients in a large bowl; stir well. Let stand 5 minutes. Add sweet potato mixture; toss gently to coat. Marinate at room temperature 2 hours, stirring occasionally, or cover and chill; toss gently before serving. Spoon I cup onto each of the 6 lettuce-lined salad plates; top with sliced bell pepper.

Nutritional Information:

317 Calories (kcal); 11g Total Fat; (27% calories from fat); 8g Protein; 56g Carbohydrate; 0mg Cholesterol; 1108mg Sodium