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Description
A quick side dish that enhances purchased potato salad with mild poblano chilies and canned Mexicorn. Great for last-minute meals with Easy Mexicali Pork Chops.
Ingredients
US|METRIC
15 SERVINGS
- 4 poblano chiles (medium)
- 3 lb. potato salad (deli, about 6 cups)
- 11 oz. mexicorn (whole kernel corn with red and green peppers, drained)
- 2.25 oz. ripe olives (sliced, drained)
- 3 Tbsp. fresh cilantro (OR parsley, finely chopped)
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Directions
- Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chiles; cut into 1/2-inch pieces and place in large bowl. Add potato salad, corn and olives, stir to combine well. Serve garnished with cilantro or parsley.
- Makes about 15 servings.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium590mg25% |
| Potassium260mg7% |
| Protein3g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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