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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

Rate It

Your rating: None
4.009375
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg17.3%

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

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Corn Salad In Tomato Cups Recipe