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30 minutes or fewer
This tri-colored salad reflects private chef and 2005 Recipe Contest Finalist Alyssa Moreaus passion for the Asian produce she finds in Hawaii, which includes white and purple sweet potatoes. White sweet potatoes are common in upscale stores in the continental United States, but purple ones can be tricky to find, so feel free to substitute regular purple potatoes for a salad that is slightly less sweet.
To make Salad: Put all potatoes in pot; add enough salted water to cover, and bring to a boil. Cook 5 to 7 minutes, or until tender but not soft. Drain, rinse under cold water and transfer to large bowl.
Toss potatoes with corn, beans, bell peppers, onion and cilantro.
To make Dressing: Whisk together all ingredients. Pour over potato mixture, and toss to coat.
- Calories 363
- Carbohydrate Content 53 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 8 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 219 mg
- Sugar Content 5 g