Corn and Tomato Salad with Fresh Oregano Recipe

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Corn and Tomato Salad with Fresh Oregano
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Ingredients:

Directions:

  1. Bring large pot of water to the a boil and add salt, When it returns to the boil, add 5 ears of corn and cook 3 minutes. Remove from pot and set aside to cool. Drop another five cobs, and repeat process until all corn is cooked. When cool, cut corn from cobs with a sharp knife. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine. Drizzle in oil while whisking so as to form an emulsion. Pour over vegetables and stir gently to combine. Can be held in refrigerator 2 days or at room temperature 1 hour. Stir in oregano right before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2464.97 Kcal (10320 kJ)
Calories from fat 1104.07 Kcal
% Daily Value*
Total Fat 122.67g 189%
Sodium 16531.9mg 689%
Potassium 6432.37mg 137%
Total Carbs 334.32g 111%
Sugars 70.38g 282%
Dietary Fiber 56.93g 228%
Protein 53.56g 107%
Vitamin C 934.6mg 1558%
Iron 14.5mg 80%
Calcium 250.3mg 25%
Amount Per 100 g
Calories 87.7 Kcal (367 kJ)
Calories from fat 39.28 Kcal
% Daily Value*
Total Fat 4.36g 189%
Sodium 588.19mg 689%
Potassium 228.86mg 137%
Total Carbs 11.89g 111%
Sugars 2.5g 282%
Dietary Fiber 2.03g 228%
Protein 1.91g 107%
Vitamin C 33.3mg 1558%
Iron 0.5mg 80%
Calcium 8.9mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.7
    Points
  • 68
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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