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Corn Salad In Tomato Cups

chef.jackson's picture
Ingredients
  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
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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