Salads
Cilantro Lime Potato Salad
Prep Time
15 min
Cook Time
30 min
Servings
6
Calories
160
Fresh Mexican-style potato salad from the McDougall Program. Can be served warm or chilled overnight!
Ingredients
2 lbs red potatoes, cut into chunks
1 cup frozen corn kernels, thawed
1 large tomato, chopped
1 bunch scallions, chopped
1/2 cup salsa
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro (or 1 tablespoon dried)
Freshly ground pepper
Instructions
1. Place potatoes in large pot and cover with water.
2. Bring to a boil, reduce heat, cover, and cook 30 minutes or until just tender.
3. Drain and place in large bowl.
4. Add corn, tomato, and scallions.
5. Combine salsa and lime juice. Pour over salad and mix well.
6. Add cilantro and a few twists of pepper. Mix gently.
7. Serve at once or chill overnight.
Note: Can add more salsa if desired.
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Nutrition Facts
Per Serving (6 servings)| Calories | 160 |
| Protein | 4,00 g |
| Carbohydrates | 36,00 g |
| Fat | 0,00 g |
Category
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