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Caribbean Sweet Potato Salad

Submitted by: JustRightMenus

Categories: The Produce Box, cilantro, leftover veggies, salad, sweet potato

From the kitchen of:

Amy Landis, The Produce Box newsletter 2010


2 large sweet potatoes, peeled and cut into 1" cubes

1 cup corn



1 tsp Dijon mustard

2 TB fresh lime juice

3 TB fresh cilantro, chopped

1 clove garlic, minceld

3 TB canola oil

1/8 tsp salt

1/4 tsp black pepper


1 cucumber, halved lengthwise and chopped

1/2 red onion, thinly sliced

1/4 cup finely chopped peanuts


Place sweet potato in a large saucepan, and cover with water. Bring to a boil, turn the heat down, and simmer for 10-15 minutes. Once the potatoes are tender, add the corn kernels. Cook for only another 30 seconds.

Drain in a colander and halt the cooking with cold water.

In a large bowl, mix together the mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.

Add teh dressing, cucumber, and onion to the sweet potato mixture. Toss well.

Serve at room temperature or cooled.

Toss the peanuts in just before serving.