Yield: 6 servings
|2 pounds||Medium red-skinned potatoes; scrubbed &|
|2 cups||Fresh or frozen corn|
|1||15 oz jar tomato based salsa|
|¼ cup||Chopped fresh cilantro; (to 1/2 cup)|
|1||Jalapeno; seeded & minced|
|1 tablespoon||Plain or roasted garlic olive oil; (optional)|
|Salt to taste|
Place the potatoes and salt in a large pot with ample water to cover. Bring to a boil, cover, and cook over medium heat until tender but still firm, 12 to 15 minutes. A minute or two before the potatoes are cooked, add the corn. Thoroughly drain the potatoes and corn. If time permits, allow the potatoes to cool before dicing them.
Dice the potatoes and place them, along with the corn, in a serving bowl or storage container. Stir in the salsa, cilantro, and jalapeno (if using), and adjust the seasoning as needed with olive oil and salt to taste. Serve warm or at room temperature.
Per serving: 1 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 356mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Lorna Sass' Short Cut Vegetarian Converted by MM_Buster v2.0n.