caribbean sweet potato salad
 
5   servings
1 large  russet potato, peeled & quartered
1 large  sweet potato, peeled & quartered
1 cup  corn kernels
1 tsp  dijon mustard
2 Tbsp  lime juice
3 Tbsp  chopped fresh cilantro
1 clove  minced garlic
3 Tbsp  canola oil
1/2 tsp  salt
1/4 tsp  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 with 
salted water. bring to a boil then lower heat and cook for 5 minutes 
at medium. add the sweet potato pieces and cook an additional 20 
minutes. test each potato to see if cook (slightly firm but not 
breaking apart). add corn kernels and cook 30 seconds more. quickly 
drain in a colander. fill the saucepan with cold water (a few ice 
cubes wouldn't hurt) and return potato/corn mixture to the cold water 
for 5 minutes (this stops the cooking process on the potatoes). 
 
in a large bowl, combine the mustard, lime juice, cilantro and garlic; 
whisk. slowly add the oil while whisking; add salt & pepper to taste 
(about 1/2 teaspoon salt and 1/4 teaspoon pepper). 
drain the cooled potato/corn mixture in a colander again. now cut the 
potatoes into 1-inch cubes. add the potatoes, corn, cucumber & onion 
slices to the vinaigrette. mix well and serve chilled with a 
sprinkling of chopped peanuts 
 
nutrition facts 
amount per serving: calories 230 - calories from fat 110 
percent total calories from: fat 48%, protein 8%, carbohydrate 44% 
totals and percent daily values (2000 calories): fat 12g, saturated 
fat 1g, cholesterol 0mg, sodium 34mg, total carbohydrate 25g, dietary 
fiber 2g, sugars 0g, protein 5g, vitamin a 5350 units, vitamin c 22 
units, calcium 0 units, iron 1 units 
 
source: http://www.barricksinsurance.com/616.html 
 
 
 
(ID: 78225) Mirror: rec.food.recipes: Wed, Sep 24, 2003


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