Colorful Caribbean Sweet Potato Salad recipe
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Ingredients
- ¼ cup vegetable oil 3 tablespoons cider vinegar 1 clove garlic, minced 1 tablespoon white sugar ¼ teaspoon prepared yellow mustard 2 large purple sweet potato, peeled and cubed 1 yam, peeled and cubed 1 white sweet potato, peeled and cubed 1 (15 ounce) can cannellini beans, drained and rinsed 1 cup corn kernels ½ cup chopped red bell pepper ½ cup chopped yellow pepper ¼ cup thinly sliced sweet onion ¼ cup chopped fresh cilantro
Nutrition Info
- 304 caloriescarbohydrate: 55 gcholesterol: : -fat: 7.4 gfiber: 8.9 gprotein: 5.7 gsaturatedFat: 1.1 gservingSize: -sodium: 188.8 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Colorful Caribbean Sweet Potato Salad
Directions
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Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
Place purple sweet potatoes, yam, and white sweet potato into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender but not soft, 5 to 7 minutes. Drain and rinse under cold water. Transfer to a large serving bowl.
Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.