Twisted Tater Salad

2 clove Garlic
2 cup Parsley
4 cup, cubes Sweet potato
32 tbsp Cilantro, raw
4 tbsp Extra Virgin Olive Oil
12 tsp Heinz White Wine Vinegar
0.30 tbsp *McCormick ground cumin
1 tbsp *McCormick ground cumin
1 tsp Diamond Crystal - Kosher Salt
0.50 tbsp Dried Hot Red Pepper Flakes
6 serving 1 small red potatoe
2 serving Lemon, fresh squeezed, juice of one whole lemon
270 gram(s) Corn on the Cob, Sweet Corn, Medium Ear
6 cup Beans - Bush's Black Beans Reduced Sodium
1 yellow Bell Pepper, sm diced
1 green pepper, sm diced
1 red pepper, small diced

Add potatoes to boiling water and cook until al dente (about 5 - 10 min depending on the size of the potato cubes). The sweet potatoes and red potatoes should be cut to the same size.

While the potatoes are boiling prepare the chimichurri sauce. Blend all ingredients in a food processor or blender until completely smooth. Set aside.

Once the potatoes are done, drain and rinse under cold water to stop the cooking process. Once they have cooled down add to a large bowl and mix half of the sauce over the potatoes. The potatoes absorb a lot of the sauce and give it flavor.

Then add all other ingredients (peppers, black beans, corn and cumin) Mix well and add additional sauce as needed.

Garnish with cilantro sprigs.


Serving Size: Makes 12 - 1 cup portions