Veg Planet--Caribbean Sweet Potato Salad

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* Exported from MasterCook *

 

Caribbean Sweet Potato Salad

 

Recipe By :Vegetarian Planet, Didi Emmons

Serving Size : 5 Preparation Time :0:00

Categories : Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large russet potato -- peeled & quartered

1 large sweet potato -- peeled & quartered

1 cup corn kernels -- from about 1 1/2 ears

1 teaspoon Dijon mustard

2 tablespoons lime juice

3 tablespoons chopped cilantro

1 clove garlic -- minced

3 tablespoons canola or corn oil

1/2 teaspoon salt -- or more to taste

1/4 teaspoon fresh ground black pepper

1 cucumber -- peeled, halved lengthwise & sliced into thin

half-rounds

1/2 red onion -- sliced thin

1/4 cup finely chopped dry roasted unsalted

peanuts

 

Put the russet potato pieces into a large saucepan and cover them with salted

water. Bring the potatoes to a boil. Turn the heat down to medium and simmer

the potatoes for 10 minutes. Add the sweet potato pieces and cook about 15

minutes more. Remove a piece of each potato, and cut it in half to see if it

has cooked enough. You should feel a bit of resistance with both potatoes;

don't let them cook until they are breaking apart. Once the potatoes are

tender, promptly add the corn kernels and cook another 30 seconds. Quickly

drain the vegetables in a colander and fill the saucepan with cold water. Drop

the potatoes and corn into the cold water and leave them for 5 minutes to stop

the cooking.

 

In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir

with a whisk. Slowly add the oil while whisking. Add the salt and pepper.

 

Drain the cooled sweet and white potatoes and cut them into 1-inch cubes. Add

the potatoes, the cucumber, and the red onion to the vinaigrette. Toss well.

 

Serve the salad at room temperature or chilled. Toss the peanuts in just before

serving. Well covered in the refrigerator, this salad keeps for 3 days.

 

S(ISBN):

" 1-55832-115-2 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 83 Calories; trace Fat (3.9% calories

from fat); 2g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0