Corn, potato, tomato salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Corn, potato, tomato salad calories by ingredient
Introduction
Great for the bounty from the farmer's market! Great for the bounty from the farmer's market!Number of Servings: 4
Ingredients
-
Red potatoes - about 6 med.
size cut into 1/6ths
1/4 White Onion
2 Ears of Corn
3 Fresh Tomatoes
2 Stalks of Celery
1/2 Red Pepper
1/4 C. Rice Wine Vinegar - lite
Fresh Basil - 5 leaves chopped
Salt and Pepper to taste
Directions
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.