Caribbean Salad

Course : Salads
Serves: 6
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1 Pound sweet potato or boniato
4 Cups water
2 Cups diced mirliton (about 1 large) or chayote squash
1 cup diced red bell pepper
1 cup frozen whole kernel corn
1 cup coarsely chopped fresh cilantro
1/3 Cup thinly sliced onion
3 Tablespoons minced jalapeno pepper
1/2 Teaspoon salt
1/4 teaspoon freshly ground pepper
3 Tablespoons water
2 Tablespoons fresh lime juice
2 Teaspoons olive oil
6 Cloves garlic -- crushed
6 Large red leaf lettuce leaves
1 1/2 Cups sliced red bell pepper

Preparation / Directions:

Peel sweet potato and cut into 1-inch cubes. Combine 4 cups water and sweet potato in a large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until tender. Add mir iton and simmer uncovered 5 minutes. Add I cup bell pepper and corn-, cook I minute, Drain well and set aside. Combine cilantro and next 8 ingredients in a large bowl; stir well. Let stand 5 minutes. Add sweet potato mixture; toss gently to coat. Marinate at room temperature 2 hours, stirring occasionally, or cover and chill; toss gently before serving. Spoon I cup onto each of the 6 lettuce-lined salad plates; top with sliced bell pepper.


Nutritional Information:

317 Calories (kcal); 11g Total Fat; (27% calories from fat); 8g Protein; 56g Carbohydrate; 0mg Cholesterol; 1108mg Sodium

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