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Colorful Caribbean Sweet Potato Salad

 made it  |  0 reviews   |   photos
Susie

"Cold main dish salad with different kinds of sweet potatoes."
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Ingredients

40 m servings 304 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
  2. Place purple sweet potatoes, yam, and white sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not soft, 5 to 7 minutes. Drain and rinse under cold water. Transfer to a large serving bowl.
  3. Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.

Footnotes

  • Cook's Note:
  • Use rice vinegar instead of cider vinegar if preferred.

Nutrition Facts


Per Serving: 304 calories; 7.4 g fat; 55 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 189 mg sodium. Full nutrition

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