Sweet potato salad for reggae, sweet potato salad is suitable for reggae as it is saturated, nutritious and rich in great taste with its diverse ingredients along with its beautiful colors and delicious sour cream sauce .
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
Ingredients
- To prepare the sauce:
- 225 g sour cream
- 1 fresh lemon
- 1 clove of garlic mashed
- ½Teaspoon salt
- To prepare potatoes:
- 1 ½ lb sweet potato
- 2 tbsp oil
- 1 teaspoon cumin
- Salt to taste
- To prepare corn:
- 1 pound corn kernels
- 2 tbsp oil
- Salt to taste
- For power.:
- 1 pack 425 g black beans
- 1 red pepper
- ½Red onion
- 1⁄4 bunch coriander
Method of preparation
- Heat the oven to 400 degrees Fahrenheit then cut the potatoes into ½ - inch cubes and put them in the oven tray and sprinkle with oil, cumin and a pinch of salt and mix and then put the tray in the oven for 30 minutes and then take it out and let it cool .
- Grate the lemon, add 1 teaspoon of borsch and 1 tablespoon of its juice over the sour cream with garlic and ½ teaspoon salt and stir until combined .
- Heat a large pan over medium to high heat, add 2 tbsp oil, then corn kernels, stir a little and set aside to cool .
- Chop the onion, bell pepper, halve the black beans and finely chop the coriander .
- Mix both roasted sweet potatoes, corn, black beans, bell peppers, onions and cilantro in a large bowl, stir, add a little sour cream mixture, stir well, garnish with the rest of the mixture and serve the salad .