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Umami

Simon-Rumpza Cookbook

Corn Salad With Tomatoes, Feta and Mint

4 servings

portioner

5 minutes

total tid

Ingredienser

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

portioner

5 minutes

total tid
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