Albino canary salad

0 likes 0 comments Recipe by Vernon Sanders

Ingredients

1 Small Canary Melon- cubed
3/4 Pint Cherry Tomatoes- quartered
1 Shallot Clove- finely chopped
Kernels of 1 Cob of Corn
1 Small Sweet Potato- microwaved until just soft, cubed and rinsed
1/2 Jalapeno Pepper- finely chopped
1/4 Teaspoon Sea Salt
1-2 Teaspoons Balsamic Vinegar
2 Teaspoons Good Quality Olive Oil

Easy

Directions

1. Place all ingredients in a pint sized jar with a lid. Seal the jar. Gently rotate and turn the jar to mix the ingredients without mashing the sweet potato. Allow the salad to sit for at least four hours, if not overnight. If the salad begins to chirp, you've allowed it to hatch and it's no longer suitable for consumption. Otherwise, serve however you like. The sweet potato gives it enough heft to make it a meal on it's own. but it goes equally as well with grilled canary or blond cuy.

main courses August 24, 2017 04:55