Corn, potato, tomato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Red potatoes - about 6 med. size cut into 1/6ths1/4 White Onion2 Ears of Corn3 Fresh Tomatoes2 Stalks of Celery1/2 Red Pepper1/4 C. Rice Wine Vinegar - liteFresh Basil - 5 leaves choppedSalt and Pepper to taste
This is especially great to use leftover red potatoes and corn. But if you are starting from scratch...
Steam the potatoes until tender. Cook the corn 20 min. until done. While these cook, chop the onions and marinate in the rice wine vinegar; add celery and peppers. Add salt to help the vegetables absorb the vinegar.
When the potatoes and corn are cooked rinse in cool water. Chop the potatoes into small bite size pieces; add to vegetable mix. Slice the corn off the ear and add to salad. Let this chill. Mix in chopped fresh basil just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user IFLOURISH.
Steam the potatoes until tender. Cook the corn 20 min. until done. While these cook, chop the onions and marinate in the rice wine vinegar; add celery and peppers. Add salt to help the vegetables absorb the vinegar.
When the potatoes and corn are cooked rinse in cool water. Chop the potatoes into small bite size pieces; add to vegetable mix. Slice the corn off the ear and add to salad. Let this chill. Mix in chopped fresh basil just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user IFLOURISH.
Nutritional Info Amount Per Serving
- Calories: 264.9
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 39.8 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 8.5 g
- Protein: 7.7 g
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