California flavored salad with a bit of spicyness!
Put potatoes in salted water and boil about 30 min. Drain and cool. Grill peppers until charred, put In bowl and cover with plastic to steam. Peel, stem, and seed. Chop the chilis.
Quarter the potatoes. Cut kennerls off the cobs. Put both in large bowl. Mix in chilies, and rest of the ingredients. Season to taste with pepper and salt. Refrigerate but lat it stand at room temperature for 1/2 hour before serving. It is also good when warm as well right after making it.
240 calories per serving,9g fat (3 g saturated fat)' 15 mg cholesterol, 6 g. Protein, 39 g. Carbohydrate, 4 g. Fiber,250 mg. sodium
Afted from fresh Mexican by Marcela valladolid
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 217 | ||
Calories from Fat: 61 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 105.6mg | 4 % | |
Potassium 917mg | 24 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 32.4g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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