Nutrients per serving
- (when recipe serves 8)
- Protein: 5.0 grams
- Fat: 10.0 grams
- Carbohydrates: 32.0 grams
- Calories: 230
- High Source of Fibre
Potatoes
Potato Salad with Corn, Tomatoes and Charred Peppers
Ontario's bounty makes this different and tasty potato salad burst with flavour. Peppers can also be grilled on the barbecue.
Preparation Time:
30 Minutes
Cooking Time: 20 Minutes
Servings: 6 to 8
Cooking Time: 20 Minutes
Servings: 6 to 8
Ingredients:
- 1 each of Ontario Sweet Red and Yellow Pepper
- 1-1/2 lb (750 g) Ontario Red Skin Potatoes (unpeeled), (halved, about 4 medium)
- 3 cobs Ontario Sweet Corn, cooked
- 2 medium Onario Tomates, seeded and diced
- 3 Ontario Green Onions, sliced
- 1/4 cup (50 mL) fresh Onario coriander, chopped
- 8 cups (2 L) torn mixed Ontario Salad Greens
- 1/4 cup (50 mL) fresh Ontario Coriander, chopped
- 1/3 cup (75 mL) olive oil
- 2 tbsp (25 mL) red wine vinegar
- 2 cloves Ontario Garlic, minced
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) each of salt and black pepper
Dressing:
Preparation:
Broil red and yellow peppers until charred and blackened on all sides, about 20 minutes. Place in metal bowl; cover and let cool. Peel, seed and cut into 1/2-inch (1 cm) pieces. Meanwhile, in large pot of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and let cool enough to handle. Cut into chunks.
With sharp knife, cut kernels from corn cobs and place in large bowl. Add potatoes, charred peppers, tomatoes, green onions and coriander.
Dressing: In small bowl, combine oil, vinegar, garlic, cumin, salt and pepper; add to potato mixture and gently toss to coat. Chill before serving.
