Sweet Potato and Green Corn Salad

Name: Sweet Potato and Green Corn Salad
Yield: 4
Ingredients: 1 cup of fresh parsley leaves; 1 minced garlic clove; 5 spoons of white wine vinegar; 1/2 cup of olive oil; 750g of cooked but still firm sweet potatoes, peeled and cubed; to taste salt; 1 1/2 cups of cooked or canned green corn; 1/2 red onion chopped; 4 diced tomatoes

1
1 cup of fresh parsley leaves
2
1 minced garlic clove
3
5 spoons of white wine vinegar
4
1/2 cup of olive oil
5
750g of cooked but still firm sweet potatoes, peeled and cubed
6
to taste salt
7
1 1/2 cups of cooked or canned green corn
8
1/2 red onion chopped
9
4 diced tomatoes

Ingredients

1
1 cup of fresh parsley leaves
2
1 minced garlic clove
3
5 spoons of white wine vinegar
4
1/2 cup of olive oil
5
750g of cooked but still firm sweet potatoes, peeled and cubed
6
to taste salt
7
1 1/2 cups of cooked or canned green corn
8
1/2 red onion chopped
9
4 diced tomatoes

Directions

1
In a blender or multipractice processor, blend the parsley, garlic, and 4 spoons of vinegar until well combined
2
Without stopping the processor, slowly add the olive oil while blending to incorporate well
3
Mix the still warm sweet potatoes with 1 spoon of remaining vinegar and salt
4
Let it cool down
5
Combine all remaining ingredients and refrigerate
6
This salad can be prepared ahead of time, but should be served at room temperature
7
Serves 4-6 people.