Corn, Sweet Potato And Green Bean Salad

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* Exported from MasterCook *

 

Corn, Sweet Potato And Green Bean Salad

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 61

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

Vegetarian Times Thanksgiving

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound sweet potatoes -- peeled

and cut into 1-inch cubes

2 cups green beans -- 1 1/2-inch long

1 cup thawed frozen corn

1/4 cup Balsamic Dressing -- up to 1/2

(see separate recipe)

Salt -- to taste

Balsamic vinegar for sprinkling -- (optional)

4 hard-boiled eggs -- quartered

(optional)

Roasted pumpkin seeds

OR sunflower seeds for garnish

 

Makes 4 servings.

 

This tricolored salad is even tastier with a sprinkling of balsamic vinegar.

 

Steam sweet potatoes 15 to 18 minutes, or until tender. Steam green beans

6 to 8 minutes or until tender. Steam corn 3 to 4 minutes. Place all

vegetables in a large bowl; stir in dressing. Add salt.

 

Sprinkle with balsamic vinegar if desired. Arrange eggs on top if desired:

scatter with seeds. Makes 4 servings.

 

Per serving: 269 calories; 5g protein; 11g total fat; 43g carbohydrate; 0mg

cholesterol; 283mg sodium; 6g fiber

 

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