Simon-Rumpza Cookbook
Corn Salad With Tomatoes, Feta and Mint
4 servings
portioner5 minutes
total tidIngredienser
2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Vejledning
Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
Season to taste with salt and pepper. Serve.
Notater
https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint
Ernæring
Portionsstørrelse
-
Kalorier
300
Fedt i alt
20 g
Mættet fedt
7 g
Uumættet fedt
11 g
Transfedt
0 g
Kolesterol
-
Natrium
436 mg
Kulhydrater i alt
27 g
Kostfiber
4 g
Sukker i alt
4 g
Protein
9 g
4 servings
portioner5 minutes
total tid