Team Samoa's John and Jeremiah – Cassava Salad

Peel and chop cassava into chunks.

Boil cassava in salted water until tender, about 20-25 minutes.

Drain cassava and let it cool before dicing into small pieces.

Finely chop red onion, tomatoes, cucumber, and bell pepper.

In a large bowl, combine diced cassava, chopped vegetables, and cilantro.

In a separate bowl, whisk together lime juice, olive oil, salt, and black pepper.

Pour dressing over the salad and toss gently to combine.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Dietary