Simon-Rumpza Cookbook
Corn Salad With Tomatoes, Feta and Mint
4 servings
porții5 minutes
timp totalIngrediente
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
Instrucțiuni
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.
Note
https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint
Nutriție
Dimensiune porție
-
Calorii
300
Grăsime totală
20 g
Grăsime saturată
7 g
Grăsime nesaturată
11 g
Grăsime trans
0 g
Colesterol
-
Sodiu
436 mg
Carbohidrați totali
27 g
Fibre dietetice
4 g
Zaharuri totale
4 g
Proteine
9 g
4 servings
porții5 minutes
timp total