Simon-Rumpza Cookbook
Corn Salad With Tomatoes, Feta and Mint
4 servings
porties5 minutes
totale tijdIngrediënten
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
Instructies
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.
Notities
https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint
Voedingswaarde
Portiegrootte
-
Calorieën
300
Totale vet
20 g
Verzadigd vet
7 g
Onverzadigd vet
11 g
Transvet
0 g
Cholesterol
-
Natrium
436 mg
Totale koolhydraten
27 g
Voedingsvezels
4 g
Totale suikers
4 g
Eiwit
9 g
4 servings
porties5 minutes
totale tijd