Ecuadorean Corn And Purple Potato Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.