You can use 3/4 cup store-bought pesto instead of making the pesto here, but keep in mind that calories and fat will be higher. To lessen the calories, substitute 2 Tbsp light sour cream for the same amount of pesto. If fresh basil is unavailable, try a combination of spinach, cilantro and parsley leaves. Grilling the canned corn gives it a barbecued, charred flavor.
1. Put the potatoes in a saucepan with cold water to cover. Bring to a boil and cook for 20 to 25 minutes, or until easily pierced with a sharp knife. Drain and set aside.
2. Spray a non-stick skillet with cooking oil and place over high heat. Sauté the corn until browned, stirring often, about 5 minutes. Set aside.
3. While the potatoes are cooking and cooling, make the pesto. Place the basil, oil, pine nuts, cheese, garlic and salt in a food processor; process until finely chopped. With the motor running, gradually add the stock through the feed tube; process until smooth.
4. Bring a saucepan of water to a boil and blanch the snow peas for 1 or 2 minutes, or until tender-crisp (or use a microwave oven). Immerse in cold water to stop the cooking and drain.
5. Place the snow peas in a large serving bowl. Add the red onion, red and green pepper, green onion, pine nuts and lemon juice. Add the corn and pesto.
6. When the potatoes are cool enough to handle, cut them into wedges and add to the serving bowl. Combine gently and serve immediately.
2 lb whole red potatoes, scrubbed (unpeeled)
1/2 cup canned or frozen corn kernels
1 1/4 cups packed fresh basil leaves
3 Tbsp olive oil
2 Tbsp toasted pine nuts
2 Tbsp grated Parmesan cheese
1 tsp minced fresh garlic
1/4 tsb salt
1/4 cup chicken stock or water
1 cup halved snow peas
3/4 cup finely chopped red onion
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
2 Tbsp pine nuts, toasted
2 Tbsp freshly squeezed lemon juice
Nutritional Analysis per Serving
Protein 4 g
Fat 6 g
Saturated Fat 1 g
Carbohydrates 22 g
Cholesterol 1 mg
Sodium 124 mg
Prep Time: 20 minutes
Cook Time: 20 minutes
Make Ahead: Prepare entire salad up to a day in advance, cover and refrigerate. Toss again before serving.