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Corn Salad in Tomato Cups Recipe
|Frozen whole kernel corn||1 Cup (16 tbs) (From 1 Pound Bag)|
|Canned pinto beans||16 Ounce, drained, rinsed (1 Can, 15 To 16 Ounce)|
|Reduced fat sour cream||1⁄3 Cup (5.33 tbs)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Shredded reduced fat cheddar cheese||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Salt free seasoning blend||1 Teaspoon|
Serving size: Complete recipe
Calories 1041 Calories from Fat 242
% Daily Value*
Total Fat 27 g41%
Saturated Fat 12.5 g62.7%
Trans Fat 0 g
Cholesterol 52 mg
Sodium 2137.6 mg89.1%
Total Carbohydrates 157 g52.4%
Dietary Fiber 37.9 g151.8%
Sugars 35.3 g
Protein 51 g102.1%
Vitamin A 196.2% Vitamin C 229.2%
Calcium 88.9% Iron 53.1%
*Based on a 2000 Calorie diet
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.
5 Serve as a side dish.