Serving Size : 5
Ingredient :
1 large white potato -- peeled and quartered
1 large sweet potato -- peeled and quartered
1 cup corn
1 teaspoon Dijon mustard
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro -- chopped
1 clove garlic -- minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber -- halved lengthwise and chopped
1/2 red onion -- thinly sliced
1/4 cup peanuts -- finely chopped (omit for Core)
Preparation Method :
1. Place the white potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Per Serving (excluding unknown items):
Ingredient :
1 large white potato -- peeled and quartered
1 large sweet potato -- peeled and quartered
1 cup corn
1 teaspoon Dijon mustard
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro -- chopped
1 clove garlic -- minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber -- halved lengthwise and chopped
1/2 red onion -- thinly sliced
1/4 cup peanuts -- finely chopped (omit for Core)
Preparation Method :
1. Place the white potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Per Serving (excluding unknown items):
205 Calories; 12g Fat (51.5% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 239mg Sodium.
Exchanges:
1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : FLEX POINTS PER SERVING: 4
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Source : "Allrecipes.com"
Recipe By : Jessica
Exported from MasterCook
