Sweet Potato Salad | KTA Super Stores

Name: Sweet Potato Salad | KTA Super Stores
Ingredients: Description This side dish is colorful, refreshing and has a nice variety of textures. The flavors meld as the salad sits and the dressing has a chance to absorb, so it’s nice to make the day before if possible. 45 min 3 to 4 servings Ingredients 3 Okinawan purple sweet potato (medium) 1 cup corn (shucked, cut off cobb, canned or defrosted frozen) 1/2 cup red bell pepper (sliced thin ) 2 Tbsp sweet onion (slivered) 1/4 cup cilantro (chopped) 1 clove garlic (minced or pressed) 3 Tbsp avocado or other light oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/4 tsp prepared mustard 1/4 tsp salt (or to taste) dash pepper 1 head soft-leaf lettuce (rinsed and drained well) Prep Time: 15 min Cooking Time: 30 min Total Time: 45 min Instructions Bake sweet potatoes at 375° until easily pierced with a knife. Cool, peel and cut into 1" cubes. Or alternately, peel, cut into cubes and steam until soft. In a large bowl, combine the corn, bell pepper, sweet onion and cilantro. Gently fold in the potatoes.For the dressing, in a separate, small bowl, whisk together the garlic, oil, lime juice, honey, mustard, salt and pepper. Add to the salad and mix well. Serve on a bed of lettuce.

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Servings: 3.5

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Description This side dish is colorful, refreshing and has a nice variety of textures. The flavors meld as the salad sits and the dressing has a chance to absorb, so it’s nice to make the day before if possible. 45 min 3 to 4 servings Ingredients 3 Okinawan purple sweet potato (medium) 1 cup corn (shucked, cut off cobb, canned or defrosted frozen) 1/2 cup red bell pepper (sliced thin) 2 Tbsp sweet onion (slivered) 1/4 cup cilantro (chopped) 1 clove garlic (minced or pressed) 3 Tbsp avocado or other light oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/4 tsp prepared mustard 1/4 tsp salt (or to taste) dash pepper 1 head soft-leaf lettuce (rinsed and drained well) Prep Time: 15 min Cooking Time: 30 min Total Time: 45 min Instructions Bake sweet potatoes at 375° until easily pierced with a knife. Cool, peel and cut into 1" cubes. Or alternately, peel, cut into cubes and steam until soft. In a large bowl, combine the corn, bell pepper, sweet onion and cilantro. Gently fold in the potatoes.For the dressing, in a separate, small bowl, whisk together the garlic, oil, lime juice, honey, mustard, salt and pepper. Add to the salad and mix well. Serve on a bed of lettuce.

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Description This side dish is colorful, refreshing and has a nice variety of textures. The flavors meld as the salad sits and the dressing has a chance to absorb, so it’s nice to make the day before if possible. 45 min 3 to 4 servings Ingredients 3 Okinawan purple sweet potato (medium) 1 cup corn (shucked, cut off cobb, canned or defrosted frozen) 1/2 cup red bell pepper (sliced thin ) 2 Tbsp sweet onion (slivered) 1/4 cup cilantro (chopped) 1 clove garlic (minced or pressed) 3 Tbsp avocado or other light oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/4 tsp prepared mustard 1/4 tsp salt (or to taste) dash pepper 1 head soft-leaf lettuce (rinsed and drained well) Prep Time: 15 min Cooking Time: 30 min Total Time: 45 min Instructions Bake sweet potatoes at 375° until easily pierced with a knife. Cool, peel and cut into 1" cubes. Or alternately, peel, cut into cubes and steam until soft. In a large bowl, combine the corn, bell pepper, sweet onion and cilantro. Gently fold in the potatoes.For the dressing, in a separate, small bowl, whisk together the garlic, oil, lime juice, honey, mustard, salt and pepper. Add to the salad and mix well. Serve on a bed of lettuce.