Corn Salad in Tomato Cups Recipe
Ingredients
| Whole kernel corn | 1 Cup (16 tbs), frozen | |
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| 1 /3 cup reduced-fat sour cream | ||
| Red onion | 1 /4 Cup (16 tbs), chopped | |
| 3 tablespoons shredded reduced-fat Cheddar cheese | ||
| Parsley | 2 Tablespoon, chopped | |
| 1 teaspoon salt-free seasoning blend | ||
| Tomatoes | 6 Medium | |
Directions
MAKING
1 Cook the corn as directed on the pack.Rinse in cold water until cool and drain.
2 In a medium bowl, mix corn and the remaining ingredients except tomatoes.
3 Cut about 1/2 inch slice off from the top of each tomato.Using a grapefruit spoon or a tespoon,scoop out the pulp leaving the outer shell intact.
4 Fill the hollow tomatoes with the orn mixture.
SERVING
5 Serve as a side dish.
1 Cook the corn as directed on the pack.Rinse in cold water until cool and drain.
2 In a medium bowl, mix corn and the remaining ingredients except tomatoes.
3 Cut about 1/2 inch slice off from the top of each tomato.Using a grapefruit spoon or a tespoon,scoop out the pulp leaving the outer shell intact.
4 Fill the hollow tomatoes with the orn mixture.
SERVING
5 Serve as a side dish.
Chef
