Corn Salad in Tomato Cups
|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|
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.