Serves: 6-8
Preparation time: 5 minutes
Cooking time: approximately 25 minutes
Level: Easy
Ingredients:
1 large sweet potato, peeled and quartered
1 cup corn
1 tsp. mustard
2 tbsp. fresh lime juice
3 tbsp. chopped fresh Chadon Beni
1 clove garlic, minced
3 tbsp. canola or olive oil
1/2 tsp salt
1/4 tsp. ground black pepper
1 cucumber, quartered lengthwise and chopped
1/2 red onion or onion, thinly sliced
1/4 cup finely chopped peanuts, optional
Direction:
Peel and cut the sweet potato into quarters. Place in a pot of salted water to boil for about 20 minutes.
Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
Cut the the cucumber lengthwise into quarters then slice. Set aside.
In a separate bowl whisk the mustard, fresh lime juice, chadon beni, garlic, salt and black pepper. Slowly whisk in the oil.
Cut cooled potatoes into 1 inch cubes. Add the dressing, corn, cucumber, and onion to the sweet potato. Toss well. Serve at room temperature or chilled. Sprinkle with peanuts in just before serving.
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Source: simplytrinicooking.com
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