Corn Salad
Try this Corn Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1/4 c vegetable oil
- pepper; to taste
- 2 cn white or yellow corn; (i
- 1/2 spanish onion; diced
- 1 red pepper; diced
- 1/4 lb snow peas; trimmed
- 1 tb lemon juice; up to /2 - 2
- Carbohydrate 0.25924 g
- Cholesterol 0 mg
- Fat 36.346555 g
- Fiber 0.106 g
- Protein 0.0438 g
- Saturated Fat 2.67988337975 g
- Serving Size 1 1 Serving (150g)
- Sodium 0.176 mg
- Sugar 0.15324 g
- Trans Fat 0.442738877549998 g
- Calories 322 calories
source: Taam Tov vol. 2 Drain corn and pour into a bowl. MIx with onion, red pepper, and snow peas. Combine oil, lemon juice, salt, and pepper. Pour over corn mixture. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Aug 26, 1998,
