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.
