Ecuadorean Corn And Purple Potato Salad Recipe

Name: Ecuadorean Corn And Purple Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 3 tablespoons lime juice; 3 tablespoons pineapple juice; 1 teaspoon dried ancho chile powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 1/4 lbs purple potatoes (or red potatoes); 1 cup fresh corn kernels; 1 cup snow peas; 3 medium carrots; 1 stalk celery; 1 cup pineapple tidbits (drained); 2 heads boston lettuce; 2 hardboiled egg; 2 tablespoons chopped fresh parsley

Servings: persons

1/3 cup olive oil
3 tablespoons lime juice
3 tablespoons pineapple juice
1 teaspoon dried ancho chile powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 lbs purple potatoes (or red potatoes)
1 cup fresh corn kernels
1 cup snow peas
3 medium carrots
1 stalk celery
1 cup pineapple tidbits (drained)
2 heads boston lettuce
2 hardboiled egg
2 tablespoons chopped fresh parsley

1
Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
2
Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
3
Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel.
4
Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate.
5
To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup olive oil, 3 tablespoons lime juice, 3 tablespoons pineapple juice, 1 teaspoon dried ancho chile powder, and more.

Yes, Ecuadorean Corn And Purple Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ecuadorean Corn And Purple Potato Salad

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