ECUADOREAN CORN AND PURPLE POTATO SALAD

Ecuadorean Corn and Purple Potato Salad image

Provided by loof751

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

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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

Steps:

Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
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.
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.
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.