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Ingredientes
- 2/3 c. vegetable oil
- 1/3 c. cider vinegar
- 1/4 c. fresh lemon juice
- 4 x pickled jalapenos
- 4 x cloves garlic
- 1 tsp grnd cumin
- 1 tsp dry oregano
- 1 tsp freshly grnd pepper
- 1 tsp salt
- 1/4 c. minced fresh cilantro
- 6 x red potatoes, unpeeled, cut into quarters
- 1 x red onion, sliced
- 1 c. whole kernel corn
- 2 x red bell peppers, julienned
- 6 x green onions, minced
Direcciones
- For The Dressing:Combine the oil, vinegar, lemon juice, jalapenos, garlic, cumin, oregano, pepper, salt and cilantro in a blender container.
- Process at high speed till smooth.
- For The Salad:Cook the potatoes in boiling water in a saucepan till tender; drain.
- Toss with the dressing in a large bowl.
- Add in the onion, corn, red peppers and green onions, tossing to coat.
- Serve chilled or possibly at room temperature.
- Note:A great alternative to the old traditional potato salad, and much lower in fat!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 110 | 52% |
| Total Fat 12.49g | 16% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.31g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 621mg | 18% |
| Total Carbs 23.25g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.68g | 2% |
| Protein 2.94g | 5% |
