Corn Salad
Recipe: #23268
March 28, 2016
Categories: Salads, Vegetable Salad, Corn, Mushrooms, Jewish, One-Pot Meal, July 4th, Labor Day, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (268.2 g)
- Calories 488.1
- Total Fat - 9.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 913.8 mg
- Total Carbohydrate - 95.1 g
- Dietary Fiber - 15 g
- Sugars - 2.9 g
- Protein - 9.2 g
- Calcium - 56.1 mg
- Iron - 1.2 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute onion and garlic cloves in a bit of olive oil until golden.
Step 2
Add Mushrooms and saute until most of the liquid is absorbed.
Step 3
Add balsamic vinegar, soy sauce, olive oil and pepper to the pan with the vegetables, and cook on medium until reduced a bit.
Step 4
Add frozen corn, water chestnuts and scallions.
Step 5
Mix ingredients.
Tips
No special items needed.
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