Around Thanksgiving (I know that was a while ago… be kind, I am catching up), I was asked to bring a dish that included corn. Now, I didn’t grow up eating corn. Where I grew up we mostly grew field corn to feed livestock. The only corn I knew that people ate, was popcorn. So, this was a challenge!
I am also a bit of a healthy eater (let’s say 80% of the time). Add that to the challenge.
Perusing through recipe after recipe I came up with my own variation of a sweet potato, corn and tomato salad that had just a bit of a kick.
Here is what you”ll need
- 2 small cans of sweet corn, drained (see intro why cans…)
- 2 medium sweet potatoes, cut into 1″ squares
- 1 pint grape tomatoes, halved
- 1 small red onion, sliced
- 1/2 cup fresh basil, chopped
- 1 lemon, freshly squeezed
- 1 tbl sp olive oil
- salt
- pepper
- chili powder
How to prepare
Boil the sweet potatoes for about 15 minutes. Then let them cool off.
Drain sweet corn and add tomatoes, onions and sweet potatoes once cooled off.
Carefully mix in basil, lemon juice and olive oil. Season to taste. I highly recommend adding the chili powder to give it a kick!
Done! Enjoy!
#glutenfree
#dairyfree
#vegan
Note: this recipe is a variation of this recipe from the Food Network.
