RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3865
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| Recipe Name: |
Corn Salad - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.89
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Small onion, red thinly sliced
1 Tablespoon capers
6 Tablespoons oil, olive
0.25 Teaspoon pepper, black
0.13 Teaspoon pepper, cayenne
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Directions:
Cook corn in boiling water until tender, about 3 to 5 minutes, then drain. Rinse with cold water and drain again. Mix with all salad ingredients in a bowl. In a small bowl, mix together all the dressing ingredients. Whisk to mix thoroughly.
Pour over salad and toss to coat. Refrigerate several hours. |
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| Nutrition per Serving: |
| Calories: |
246 |
Total Carbs: |
27.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
15.6 |
Protein: |
3.79 |
| Fiber: |
14.36 |
Sodium: |
362.09 |
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