Monday, April 5, 2010

Mexican Sweet Potato Salad

2 large sweet potatoes, in small cubes or diced
1 red onion, chopped
3 cloves garlic, minced
2 red peppers, seeded and chopped
1/2 bag frozen corn
3 large stalks of swiss chard, including stems, chopped
1 jalepeno, minced (we skipped this since we were making this for the kids)
olive oil

for dressing:

1/4 cup olive oil
1/4 cup apple cider vinegar
1/8 cup water
1 Tbl. chili powder
1 Tbl. cumin
S+P to taste

1. Heat 2 Tbl. oil in a large pan and add chopped sweet potatoes. Mix and allow to cook until tender, about 20 minutes. Transfer to a large bowl and set aside.

2. Heat 2 Tbl. oil in the pan, add onion and cook until translucent. Add garlic, stir and cook until garlic is golden. Add to bowl.

3. Add the rest of the vegetables to the bowl and combine well.

4. Blend dressing ingredients and toss to coat veggies.

Serve warm, cold or room temperature

Review: This was delicious, and definitely worthy of bringing to a party. A little more starchy than what we usually eat.

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