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Ingredients:
2 lb red potatoes, cut into chunks
1 cup frozen corn kernels, thawed
1 large tomato, chopped
1 bunch scallions, chopped
1/2 cup salsa
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped or 1 T. dried
Freshly ground pepper
Instructions:
Place the potatoes in a large pot and cover with water. Bring to a boil,
reduce the heat, cover, and cook 30 minutes, or until just tender. Remove
from the heat, drain, and place in large bowl. Add the corn, tomato, and
scallions. Combine the salsa and lime juice. Pour over the salad and mix
well. Add the cilantro and a few twist of pepper. Mix gently and serve at
once or chill over night.
Per serving: 94 Calories; less than one gram Fat (3% calories from fat);
3g
Protein; 22g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 2.4g fiber
Food Exchanges: 1 Starch/Bread; 1/2 Vegetable
Shared by: Angela, HealthyRecipes
WW Pointed by Mary [mnmpoms@ponyexpress.net]
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Per Serving (excluding unknown items): 117 Calories; trace Fat (2.6%
calories from fat); 3g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 80mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable;
0 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Potato Salad, Mexican (1.5 Pts) Recipe brought to you by Mexican Recipes To-Go
