![\"684\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/04\/684.jpg\")
<\/a><\/p>\nBaked Sweet Potato with Corn Salad<\/strong><\/p>\n I made this for lunch last weekend.<\/p>\n <\/p>\n I basically piled up all the things I liked, but the result was amazing!<\/p>\n The bright colors from the sweet potato, corn salad, and cilantro sauce are so pretty and appetizing.<\/p>\n This is delicious as it is, but you can also add sour cream or Greek yogurt on top, if you prefer.<\/p>\n 1 sweet potato 1. Bake sweet potato in the oven (375F) for 45 minutes or until tender. \u30d9\u30a4\u30af\u30c9\u30dd\u30c6\u30c8\u30b3\u30fc\u30f3\u30b5\u30e9\u30c0\u306e\u305b<\/strong><\/p>\n \u30dd\u30c6\u30c8\u3001\u3068\u8a00\u3044\u307e\u3057\u305f\u304c\u3001\u3058\u3083\u304c\u3044\u3082\u3058\u3083\u306a\u3044\u3093\u3067\u3059\u3002<\/p>\n \u5199\u771f\u3067\u3082\u5206\u304b\u308b\u3088\u3046\u306b\u3001\u8272\u304c\u30aa\u30ec\u30f3\u30b8\u8272\u306e\u3001\u3053\u3061\u3089\u3067\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u547c\u3070\u308c\u308b\u304a\u828b\u3002<\/p>\n \u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u8a00\u304a\u3046\u3068\u601d\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u65e5\u672c\u3060\u3068\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u3044\u3046\u3068\u3042\u306e\u304a\u3084\u3064\u3068\u601d\u308f\u308c\u3066\u3057\u307e\u3046\u306e\u3067\u3001\u3042\u3048\u3066\u3001\u30dd\u30c6\u30c8\u3001\u3068\u547c\u3076\u3053\u3068\u306b\u3002<\/p>\n \u3053\u306e\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3001\u540d\u524d\u901a\u308a\u5c11\u3057\u7518\u76ee\u3067\u3059\u304c\u3001\u3055\u3064\u307e\u3044\u3082\u3068\u9055\u3063\u3066\u3001\u3082\u3063\u3068\u305a\u3063\u3068\u6c34\u5206\u304c\u3042\u3063\u3066\u706b\u3092\u5165\u308c\u308b\u3068\u3057\u3063\u3068\u308a\uff08\u306d\u3063\u3068\u308a\uff1f\uff09\u3068\u3057\u305f\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u4eca\u56de\u306f\u3053\u306e\u4e0a\u306b\u3001\u30af\u30df\u30f3\u3067\u5473\u4ed8\u3051\u3057\u305f\u30b3\u30fc\u30f3\u30b5\u30e9\u30c0\u3001\u305d\u3057\u3066\u3001\u9999\u83dc\u30bd\u30fc\u30b9\u3092\u304b\u3051\u3066\u3001\u51fa\u6765\u4e0a\u304c\u308a\uff5e\uff01<\/p>\n \u30aa\u30ec\u30f3\u30b8\u8272\u306e\u304a\u828b\u306b\u3001\u9ec4\u8272\u306e\u30b3\u30fc\u30f3\u3001\u9bae\u3084\u304b\u306a\u7dd1\u306e\u30bd\u30fc\u30b9\u3001\u98df\u6b32\u3092\u305d\u305d\u308a\u307e\u3059\u3002<\/p>\n \u304a\u597d\u307f\u3067\u3001\u6fc3\u539a\u306a\u30ae\u30ea\u30b7\u30e3\u30e8\u30fc\u30b0\u30eb\u30c8\u3092\u304b\u3051\u308b\u306e\u3082\u30a2\u30ea\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Baked Sweet Potato with Corn Salad I made this for lunch last weekend.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,28,29],"tags":[],"class_list":["post-35338","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35338"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35338\/revisions"}],"predecessor-version":[{"id":35360,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35338\/revisions\/35360"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\ncorn salad
\n– 1\/2 cup corn from can
\n– 1\/4 cup chopped celery
\n– radish, sliced
\n– 2 jalapeno pepper slices from jar, chopped
\n– cumin
\n– a pinch of sugar
\n– 1 teaspoon canola oil
\n– lime juice
\n– Louisiana hot sauce
\n– salt and pepper
\ngreen sauce
\n– 1 cup cilantro
\n– 1\/4 cup chopped green onion
\n– canola oil
\n– 1 clove garlic, cooked in water until tender
\n– lime juice
\n– canola oil
\n– a pinch of sugar
\n– salt and pepper
\n– (water in which garlic was cooked)<\/p>\n
\n2. Make corn salad. Combine all the ingredients.
\n3. Make green sauce. Combine all the ingredients. Puree cilantro and green onion using a hand blender. Add water (in which garlic was cooked) if it needs liquid.
\n4. Open the baked potato by cutting in the middle. Place the corn salad and serve with the green sauce.\u3000<\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"