|Ingredients - sweet potatoes, corn, onion, parsley and feta|
First we peeled the potatoes and cut them into small cubes.
|Peel and dice|
We shucked the corn and cut off the kernels. Then we blanched the sweet potatoes and corn in boiling water for a few, drained and cooled them.
In the meantime, an onion was chopped and the dressing was made (recipe below).
|Salad dressing ingredients|
After the corn and sweet potato mixture was cooled, we added the onions, parsley and feta. (We used a sweet onion and dried parsley, but you could substitute red onion and/or fresh parsley) Then poured the dressing and stirred. It was best after being chilled for an hour or so, allowing all the flavors to set in. The first taste was delicious but we decided to add a can of drained black beans to it and it was perfect! I only wish the final picture had the black beans in it - such a beautiful dish and everyone was a fan.
|Sweet Potato Corn Salad|
2 cups peeled, diced Nash Produce Sweet Potatoes (about 2 medium sweet potatoes)
1 1/2 cups corn kernels (about medium ears of corn)
1/2 cup of finely chopped onion (we used sweet, but you could use red)
1/2 cup of crumbled feta cheese
1/4 cup of chopped fresh parsley
1 can black beans, rinsed and drained
Dressing (recipe below)
- Blanch diced sweet potatoes and corn in boiling water until tender (about 3 minutes). Drain and cool.
- In a medium bowl, mix sweet potatoes and corn with chopped onion, feta cheese and parsley. (add black beans here if desired - highly recommend this ingredient!)
- Toss with desired amount of dressing, adding more as needed.
- Refrigerate at least 1 hour and stir before serving
1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
Wisk all ingredients together in a small bowl.