INGREDIENTS

INSTRUCTIONS

Bake sweet potatoes at 375 degrees about 40 minutes, or just until tender
when pierced with knife.  Let cool, then peel and cut into generous l/2
inch dice. Bring l/4 inch layer of water to boil in large saucepan. Add
snap beans and boil until water has cooked away and beans are tender. Add
more water if necessary to prevent scorching. Let cool. Place peanut butter
in large mixing bowl.  Stir in garlic, ginger, soy sauce, sesame oil and
wine vinegar until smooth paste is formed, then stir in l/2 cup water. Add
sweet potatoes, beans, onion and hot chiles and set aside. Heat small,
heavy skillet over medium heat.  Add cumin seeds and toast, shaking pan,
until seeds turn brown and fragrant, about 45 seconds. Be careful to avoid
scorching. Remove from pan at once. Stir 2 teaspoons of seeds and l/2
teaspoon salt into salad and marinate l hour, stirring occasionally. Adjust
seasonings to taste, adding remaining cumin, if desired.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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