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June Featured Recipe: Summer Sweet Potato Salad

8 servings

3 T - olive oil
1 1/2tsp - ea red wine & balsamic vinegars
1 1/2tsp - dijon mustard
1 1/2tsp - lemon juice
1/2tsp ea - salt & pepper
1/2tsp - ground cumin

1 cup - sweet potato, peeled & diced (1 lg)
3/4 cup - fresh corn (2 ears)
1/4 cup - red onion, finely chopped
1/4 cup - feta cheese, crumbled
2T - fresh parsley, chopped
3/4 cup - cooked black beans, drained & rinsed

1. Make dressing with the first 6 ingredients.
2. Steam or boil sweet potatoes until just tender, 15-20 minutes. Drain & chill.
3. Cook corn, cut from cob, chill.
4. Combine cooked, chilled sweet potato with all remaining ingredients, including dressing. Toss well.

FOOD RULES
Buy your snacks at the farmers’ market.

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