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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Sufyan Jameel
[email protected]Yum!
Narayan Mahato
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of corn, purple potatoes, and red onion is unique and flavorful, and the dressing is the perfect finishing touch.
Misbha Head
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Mariam Hany
[email protected]I thought this salad was just okay. The dressing was a bit bland and the potatoes were undercooked.
Nadeem Aslam Official
[email protected]The salad was easy to make and the flavors were great. I would definitely make it again.
Trisa Karmokar
[email protected]This salad was a bit too tangy for my taste, but I think that's because I used too much lime juice. Next time I'll use less.
Adriel Vazquez
[email protected]This salad is a great way to use up leftover corn and potatoes. It's also very versatile - I added some black beans and avocado to mine and it was delicious.
Armando Munoz
[email protected]Loved the unique flavor of this salad. The purple potatoes added a beautiful color and the corn and red onion gave it a nice crunch. The dressing was also very tasty.
Monny Omobola
[email protected]Easy to make and delicious. I used fresh corn from my garden and the salad was so fresh and flavorful. The dressing was perfect, not too tangy and not too bland.
RAID GAMER
[email protected]This salad was a hit at my last potluck! The combination of corn, purple potatoes, and red onion was unique and flavorful. I especially liked the tangy dressing made with lime juice and cilantro. Will definitely be making this again.