South Western Potato Salad
INGRÉDIENTS
- 1 roasted red pepper
- 1 roasted orange pepper
- 1 1/2 cups corn kernels, cooked 375 mL
- 2 cups seeded tomatoes, diced 500 mL
- 3 green onions, thinly sliced
- 2 Tbsp finely chopped, seeded jalapeno pepper 30 mL
- 1 lb small red potatoes, peeled, cut in half, halves cut into thick slices 500g
- 2 garlic cloves, minced
- 3 Tbsp canola oil 45 mL
- 2-3 Tbsp lime juice 30-45 mL
- salt and pepper to taste
PRÉPARATION
- 1. In a small bowl, combine peppers, corn, tomatoes, green onions and jalapeno pepper.
- 2. Meanwhile, cook potatoes and garlic in a large pot of salted water until potatoes are tender. Drain and rinse under cold water. Mix potatoes and garlic with vegetables.
- 3. Whisk canola oil, lime juice and salt and pepper. Pour over potatoes and vegetables. Toss lightly. Serve.
RENDEMENT
6-8 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 150 |
| Lipides | 6 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 23 g |
| Fibres | 3 g |
| Protéines | 3 g |
| Sodium | 350 mg |
