Simon-Rumpza Cookbook
Corn Salad With Tomatoes, Feta and Mint
4 servings
porsi5 minutes
total waktuBahan-bahan
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
Petunjuk
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.
Catatan
https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint
Nutrisi
Ukuran Porsi
-
Kalori
300
Total Lemak
20 g
Lemak Jenuh
7 g
Lemak Tak Jenuh
11 g
Lemak Trans
0 g
Kolesterol
-
Natrium
436 mg
Total Karbohidrat
27 g
Serat Diet
4 g
Total Gula
4 g
Protein
9 g
4 servings
porsi5 minutes
total waktu