Appetizers / Soups / Salads

Corn, potato, tomato salad is for Side Dish.

Corn, potato, tomato salad takes 15 minutes to prepare.

Corn, potato, tomato salad takes 20 minutes to cook.

Corn, potato, tomato salad makes 4 servings.

The ingredients for Corn, potato, tomato salad are:

Red potatoes - about 6 med.
size cut into 1/6ths
1/4 White Onion
2 Ears of Corn
3 Fresh Tomatoes
2 Stalks of Celery
1/2 Red Pepper
1/4 C. Rice Wine Vinegar - lite
Fresh Basil - 5 leaves chopped
Salt and Pepper to taste

Here is how you make Corn, potato, tomato salad:

This is especially great to use leftover red potatoes and corn. But if you are starting from scratch...Steam the potatoes until tender. Cook the corn 20 min. until done. While these cook, chop the onions and marinate in the rice wine vinegar; add celery and peppers. Add salt to help the vegetables absorb the vinegar.When the potatoes and corn are cooked rinse in cool water. Chop the potatoes into small bite size pieces; add to vegetable mix. Slice the corn off the ear and add to salad. Let this chill. Mix in chopped fresh basil just before serving.Number of Servings: 4Recipe submitted by SparkPeople user IFLOURISH.

The nutritional information for Corn, potato, tomato salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.9

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 39.8 mg
• Total Carbs: 60.2 g
• Dietary Fiber: 8.5 g
• Protein: 7.7 g

The dietary needs meet for Corn, potato, tomato salad is Low Fat