Nice summer salad that is perfect at any time and for special occasions such as picnics, potlucks and backyard barbecues. Summer vegetables vinaigrette combined with sweet potatoes are seasoned with a piquant. Zucchini, peppers, corn, spring onions and coriander highlight of this sweet potato salad, that its advance may well prepared. Steaming is better for cooking, if you want more of the nutrients unchanged. Place the potato pieces in a steaming basket and steam overboiling water. Roasting the sweet potato chunks is also a desirable method of cooking. Place the pieces on a baking sheet in oven at 350 for 45 minutes or until they are soft.
In addition, roasting the corn here is a nice touch and adds pleasant flavor. Strip the corn from several ears of corn and place in a shallow baking dish. Add a tablespoon of olive or vegetable oil and your favorite roast in the oven to caramelize the natural sugar and the corn begins to startbrown. Drain the grain on paper or in a colander for a few minutes, and add the salad, as instructed. Whole roasting ears on the grill is a great idea. Roast a few ears to make and save with potato salad the next day. Cut the roasted kernels from the ear with a sharp knife.
Tex-Mex Sweet Potato Salad with zucchini, peppers and corn
Ingredients:
2-1/2 pounds sweet potatoes, cut into pieces
Vinaigrette:
01/03 CupOlive or vegetable oil
04:01 cup red wine vinegar
1 tablespoon ground cumin
2 garlic cloves, crushed
1-1/2 teaspoons coarse salt
2.1 teaspoon freshly ground black pepper
Vegetables:
2 cups diced zucchini
1 red bell pepper, cut into thin slices
1-1/2 cups Corn
03:02 cup chopped shallots
03:01 cup chopped cilantro
Toppers:
6 slices bacon, crisped and crumbled
Preparation:
1st Add the sweet potato pieces in large saucepan or soup pot.Cover with water and bring to a boil.
2nd Cover, reduce heat to medium and cook for 20 minutes.
3rd Add the olive oil, red wine vinegar, ground cumin, garlic, coarse salt and freshly ground black pepper to bowl. Whisk to combine.
4th Drain the potatoes in a colander. Place hot potatoes in bowl and throw with half the dressing.
5th Cover and refrigerate to chill the potatoes.
6th Just before serving, add the zucchini, peppers, corn, spring onions, coriander and.
7th Throwwith the remaining vinaigrette.
8th Top individual servings with chopped bacon.
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