Simon-Rumpza Cookbook
Corn Salad With Tomatoes, Feta and Mint
4 servings
porsiyonlar5 minutes
toplam süreMalzemeler
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
Yöntemler
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.
Notlar
https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint
Beslenme
Porsiyon Boyutu
-
Kalori
300
Toplam Yağ
20 g
Doymuş Yağ
7 g
Doymamış Yağ
11 g
Trans Yağ
0 g
Kolesterol
-
Sodyum
436 mg
Toplam Karbonhidrat
27 g
Diyet Lifi
4 g
Toplam Şeker
4 g
Protein
9 g
4 servings
porsiyonlar5 minutes
toplam süre