Potato Salad, Mexican (1.5 PTS)

Recipe Ingredients

2 lbs	908g / 32oz	Red potatoes - cut into chunks
1 cup	62g / 2.2oz	Frozen corn kernels - thawed
1 cup	62g / 2.2oz	Tomato - chopped (large)
1		Scallions - chopped
1/2 cup	118ml	Salsa
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Fresh cilantro - chopped
		- or 1 T. Dried
		Freshly ground pepper

Recipe Instructions

Place the potatoes in a large pot and cover with water. Bring to a boil,

reduce the heat, cover, and cook 30 minutes, or until just tender. Remove

from the heat, drain, and place in large bowl. Add the corn, tomato, and

scallions. Combine the salsa and lime juice. Pour over the salad and mix

well. Add the cilantro and a few twist of pepper. Mix gently and serve at

once or chill over night.

Per serving: 94 Calories; less than one gram Fat (3% calories from fat);

3g

Protein; 22g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 2.4g fiber

Food Exchanges: 1 Starch/Bread; 1/2 Vegetable

Shared by: Angela, HealthyRecipes

WW Pointed by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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