Sweet potato salad is a perfect way to end summer and welcome the fall season. Serve this zesty salad with corn-bread and chile for a delicious home-made dinner.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Yields: 3-4 servings of salad
1 pound sweet potatoes, peeled and cut into 1/2 inch cubes
1 cup frozen corn
1/4 cup unsalted hulled pumpkin seeds
1 medium red apple, diced
1/2 small onion finely chopped
1/4 cup chopped cilantro
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/2 avocado finely diced
Place the sweet potatoes in large saucepan and cover with water. Bring to boil and cook 3 minutes. Add corn and cook 1-2 more minutes or until potatoes are tender. Drain and rinse under cold water to cool. Drain well.
Toast pumpkin seeds in dry skillet over medium-high heat for 3-4 minutes or until seeds pop. Transfer to plate and cool. Combine apple, onion, cilantro and lime juice in a large bowl. Stir in sweet potatoes, corn, oil and season with salt and pepper. Stir in avocado and seeds just before serving.
