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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the potatoes, cube, boil until tender but not mushy. | 2. Peel and dice the carrots, cook until tender. | 3. Chop the green beans (I use frozen, defrosted, precooked ones) to size preferred. Place in bowl with cooked carrots, add defrosted peas and diced palm hearts(You can get them at specialty stores, and Trader Joes and Cost Plus often carry them) and olives. | 4. To the bowl, now add your potatoes, oil, onion, salt, pepper, and parsley. Slowly fold in the mayonnaise, you may not need all of it as it is to taste. | 5. The salad does not taste incredible right after mixing, you will need to let it set in the fridge, covered, until cool, or even overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4 -5		peeled	-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
green bean	1/3	cup		10.3333	2.3233	0.61	0.0733
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
olive	10		diced	-	-	-	-
heart palm	1/3	cup	chopped	-	-	-	-
mayonnaise	1	jar		-	-	-	-
green onion	1	tablespoon	chopped	1.62	0.3444	0.0582	0.0282
olive oil	1	dash		-	-	-	-
parsley	1	pinch	chopped	0.0281	0.0049	0.0023	0.0006
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.