Caribbean Sweet Potato Salad
untested by me. Posted for ZWT III
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INGREDIENTS
Nutrition- 1
- 1
- 1cup corn
- 1teaspoon prepared dijon-style mustard
- 2tablespoons fresh lime juice
- 3tablespoons chopped fresh coriander
- 1
- 3tablespoons canola oil
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground black pepper
- 1
- 1⁄2
- 1⁄4cup finely chopped peanuts
DIRECTIONS
- Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately
- Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
- Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
- Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Add cooled potatoes, to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.