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Ingredients
¾ pound carrots, trimmed and scraped
¼ pound snow peas
Salt to taste
4 red ripe plum tomatoes, peeled and seeded and cut into ½-inch cubes
1 ear fresh sweet corn
Freshly ground pepper
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Nutritional analysis per serving (4 servings)
20 grams carbs; 182 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 520 milligrams sodium; 3 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the carrots into ⅜-inch chunks. Trim the snow peas and rinse well.
- Step 2
Place the carrots in a saucepan and add enough water to cover them and the peas when they are added. Add salt. Bring to a boil and simmer for about 4 minutes. Add the peas to the carrots and cook for 2 minutes more. The vegetables must remain crisp and tender. Drain well. Let cool.
- Step 3
Using a sharp knife, cut the corn kernels from the cob. Combine the carrots, peas, corn kernels and the remaining ingredients in a mixing bowl. Blend well and serve.
Private Notes