Enjoy this salad warm or cold, it’s sure to become a favourite.
Recipe developed by Emily Richards, PH Ec.© Heart and Stroke Foundation 2012.
- 1 cup (250 mL) sodium reduced vegetable broth
- 2 sweet potatoes, peeled and chopped (about 1 1/2 lb/ 750 g total)
- 1 small red onion, cut into thin wedges
- 1 tbsp (15 mL) canola oil
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1/4 cup (50 mL) chopped fresh cilantro
- 2 cups (500 mL) shelled frozen edamame
- 1 cup (250 mL) frozen corn
- 1 red pepper, chopped
- 1/2 tsp (2 mL) grated lime rind
- 1 tbsp (15 mL) lime juice
- In a large deep nonstick skillet bring broth to a simmer; add sweet potatoes and onion. Cover and steam for about 15 minutes or until tender but firm. Uncover and drizzle with oil and increase heat to medium high.
- Add jalapeno, garlic and 2 tbsp (25 mL) of the cilantro and stir to combine; cook for 2 minutes. Stir in edamame, corn and red pepper; cover and reduce heat to medium-low. Cook for about 8 minutes or until edamame is hot, tender but firm when tested. Remove from heat and stir in lime rind and juice. Sprinkle with remaining cilantro before serving.
Tip: Salad can be covered and refrigerated for up to 2 days.
Posted: January 2013