Ingredients with Measurements:
- 2 cups cooked ulluco, diced
- 1 cup cooked corn kernels
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked ulluco, corn kernels, red onion, red bell pepper, and cilantro.
2. In a separate bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
3. Pour the dressing over the ulluco and corn mixture and toss well to combine.
4. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- Ulluco can be substituted with potatoes or sweet potatoes.
- Corn can be substituted with peas or beans.
- Red onion can be substituted with white onion or shallots.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced avocado for a creamier texture.
- Add diced tomatoes for a more colorful salad.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- To cook ulluco, peel and dice it, then boil it in salted water for 15-20 minutes until tender.
- To cook corn, boil it in salted water for 5-7 minutes until tender.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves.
Garnishes:
- Extra cilantro leaves
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of rice or quinoa.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of lime juice.
Food safety advice:
- Make sure to cook the ulluco and corn thoroughly before adding them to the salad.
Food history:
- Ulluco is a root vegetable native to South America and is commonly used in Peruvian cuisine.
Flavor profiles:
- This salad has a fresh and tangy flavor with a slight sweetness from the honey.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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Region: Peruvian