Sweet Potato Hash Salad w/ Smoked Tomato Vinaigrette

July in Florida is a very wet scorcher. We have thunderstorms every day mixed in with clear blue sunny skies and lethal humidity levels! I never want to eat anything heavy during these summer months and I end up coming up with dozens of salad recipes. This salad kind of came about when I had sweet potatoes and corn left over in the fridge! A hash of sorts! You can eat it cold, but also the recipe made enough that I had left overs, so every morning I've been warming it up in my cast iron skillet and throwing a sunny side up egg on top for breakfast! 

To create the salad you need:

  • 4 cooked sweet potatoes that have been cooled down
  • 2 ears of cooked corn
  • 1/2 bell pepper of any color, I used orange
  • 1/4 cup of diced red onion
  • 1 scallion diced
  • Cilantro to taste
  • 1/2 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • 2 tb Smoked Paprika Tomato Basil Jam

 

Instructions:

  1. I think everyone knows how to cook sweet potatoes, but I cooked mine with the skin on at 350 for an hour (after washing them and poking holes).
  2. With the corn I boiled the ears in water for 20 minutes.
  3. Both the corn and the sweet potatoes need to cool down so let them rest for at least 3/4 hours. Mine rested in the fridge as left overs for like 4 days (haha!).
  4. After they have cooled use a paring knife and cut kernels away from the ears of corn and place in a bowl. 
  5. Remove skin from sweet potatoes, cut length wise, cube it and add it to the bowl as well.
  6. Next add the bell peppers, red onions and scallions to the bowl also.
  7. The amount of cilantro you want to add is up to you. I love the earthy green flavor so I added close to 1/4 cup of chopped leaves.
  8. In a separate bowl I added the olive oil, vinegar and Smoked Paprika Tomato Basil Jam, then I whisked it until it emulsified.
  9. Pour dressing over the salad and stir carefully so you don't mush the potatoes!
  10. Let it marinate for 24 hours in the fridge and then it's ready!
  11. Enjoy!

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