ECUADOREAN CORN AND PURPLE POTATO SALAD
Clipped from an old issue of the Houston Chronicle newspaper, this is a great salad, perfect for lunch or a light dinner!
Provided by loof751
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
- Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
- Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel.
- Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate.
- To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.
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Mouzzam mouzzam
[email protected]I'm not sure what went wrong, but my salad turned out really watery. I think I might have added too much vinegar.
Cher Rainbow
[email protected]This salad is a bit bland for my taste. I think it needs more salt and pepper.
Amjid Wafa
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet corn and purple potatoes.
bhatpara tigger team
[email protected]I've made this salad several times and it's always a hit. I love the way the flavors come together.
Parvez official 143
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
GAMIN SAJJAD YT
[email protected]I'm not a big fan of purple potatoes, but I really enjoyed this salad. The potatoes were cooked perfectly and the dressing was delicious.
Jaytin Johnson
[email protected]This salad is a great way to use up leftover corn on the cob. I also added some chopped bell pepper and black beans for extra flavor.
Mario Salazar
[email protected]I made this salad for a picnic and it was a huge success. Everyone loved the unique flavor and colorful presentation.
Taimiya Zakaria
[email protected]This salad is so refreshing and flavorful! I love the combination of sweet corn, tangy red onion, and creamy avocado.
Emma Mccray
[email protected]This salad was a bit too tangy for my taste, but I think that's because I used too much vinegar. Next time I'll cut back on the vinegar and add a little more sugar.
Hayder Abbasy
[email protected]I'm always looking for new ways to use purple potatoes, and this salad is a great option. The potatoes held their shape well and added a nice pop of color to the dish.
Rafique Abbasi
[email protected]This salad was a hit at my last potluck! The combination of corn and purple potatoes was unique and delicious, and the dressing was perfectly tangy and creamy. I'll definitely be making this again.