Umami
Umami

Simon-Rumpza Cookbook

Corn Salad With Tomatoes, Feta and Mint

4 servings

porties

5 minutes

totale tijd

Ingrediënten

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

porties

5 minutes

totale tijd
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