South Western Potato Salad
Canola oil has the lowest saturated fat level of any commonly used vegetable oil. It is also high in monounsaturated fats and a good source of plant-based omega-3 fats. Canola oil can be used in any recipe that calls for vegetable or cooking oil.
INGREDIENTES
- 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
INSTRUCCIONES
- 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.
RINDE
6-8 servings
TAMAÑO DE LA PORCIÓN
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 150 |
| Grasa total | 6 g |
| Grasa saturada | 0 g |
| Colesterol | 0 mg |
| Carbohidratos | 23 g |
| Fibra | 3 g |
| Proteína | 3 g |
| Sodio | 350 mg |
