Try this Warm Potato and Corn Salad recipe, or contribute your own.
Suggest a better descriptionDrizzle the Corn with Olive Oil, Salt, and Freshly Ground Pepper. Grill for 3 to 4 minutes per side, until lightly charred. Cut the kernels off of the cob. Place the Potatoes, a drizzle of Olive Oil, a smashed Clove of Garlic, a pinch of Salt, Freshly Ground Pepper and the Thyme on a double layer of foil, and seal up in a packet. Place on the grill and cook until Potatoes are fork tender, about 30 minutes.
In a large bowl, whisk together the Olive Oil, Red Wine Vinegar, Mustard, and Honey with a pinch of Salt and Freshly Ground Pepper. Add the Corn, Potatoes, Walnuts, Scallions, Parsley, and Golden Raisins. Toss everything to coat and serve warm.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 193 | ||
Calories from Fat: 94 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 60.5mg | 2 % | |
Potassium 362.6mg | 10 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 20.1g | ||
Protein 5.6g | 8 % | |
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: 193
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