Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Red potatoes, quartered
Salt, pepper
1/4 c Plus 2 tb olive oil
3 Cloves garlic; minced
2 Ears corn
1 lg Tomato; diced
1 lg Cucumber; seeded and diced
1 Green pepper; roasted,
- seeded, diced
4 Green onions; sliced
1/3 c White vinegar
2 tb Sugar
1 c Cilantro leaves

Arrange potatoes in single layer in large roasting pan. Season to
taste with salt and pepper. Combine 1/4 cup olive oil and garlic.
Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until
potatoes are tender and lightly browned. Let cool.

With sharp knife, remove corn kernels from cob. Toss together cooled
potatoes, tomato, cucumber, green pepper, corn kernels and green
onions.

Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro
together in blender or food processor. Pour over vegetable mixture
tossing to coat. Season to taste with salt. Chill several hours for
best flavor.

Each serving contains about: 124 calories; 26 mg sodium; 0
cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein;
0.62 gram fiber.

Christie Aspegren, September 93 Round Robin.

Browse by categories