| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
New, Vegtime7 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
All-purpose potatoes |
|
|
(about 6 medium); peeled |
| 1 |
md |
Tomato; diced (1 cup) |
| 1 |
md |
Yellow tomato; diced (1 cup) |
| 1/2 |
c |
Diced yellow or green bell pepper |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/4 |
c |
Finely chopped red onion |
| 1/2 |
tb |
Seeded and minced fresh jalapeno pepper; up to 1 |
| 1 |
sm |
Clov garlic; minced |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Red wine vinegar |
| 3 |
|
Scallions thinly sliced; |
|
|
(white and light green parts) |
|
|
Reserve green tops for garnish |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
In this easy-to-make salad, cooked potatoes are tossed with a spicy tomato
salsa for a dish with lots of flavor and color. It's wonderful served with
a Southwestern-inspired meal.
Put potatoes in large saucepan of salted water. Bring to a boil, reduce
heat to low, cover and simmer until potatoes are tender, 20 to 25 minutes.
Meanwhile, in medium glass bowl, combine tomatoes, bell pepper, cilantro,
onion, jalapeno, garlic, oil, vinegar and salt to taste; toss to mix. Cover
and let stand at room temperature until ready to serve.
Drain potatoes, rinse under cold running water and drain again. When cool
enough to handle, cut each potato in half lengthwise, then cut each half
into 1/2-inch-thick strips or slices. Add potatoes to tomato mixture and
toss gently to mix. Garnish with scallion tops. Serve at room temperature.
PER SERVING: 173 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 35G CARB.; 0
CHOL.; 36MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 57
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God makes it, we mess it”