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Chili Salad In Cherry Tomatoes

  Rice 1⁄2 Cup (8 tbs) (Brand)
  Water 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Canned pitted ripe olives 3 1⁄2 Ounce, drained and chopped (1 Can)
  Green onions 3 , chopped
  Cherry tomatoes 8 Dozen

Cook rice with water, 1/2 teaspoon salt and butter or margarine according to package directions for half the basic recipe.
Cover and chill well.
Add sour cream, mayonnaise and salt.
Mix well.
Add green chilies, olives and green onions; mix.
Chill until serving time.
Cut off top 1/3 of each cherry tomato.
Remove seeds and pulp with a small spoon.
Drain insides of tomatoes well.
Fill each tomato with salad, using about a rounded teaspoonful of salad for each one, depending on size of tomato.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1976 Calories from Fat 1167

% Daily Value*

Total Fat 132 g203.4%

Saturated Fat 25.1 g125.7%

Trans Fat 0 g

Cholesterol 154.5 mg51.5%

Sodium 4018.7 mg167.4%

Total Carbohydrates 168 g56.1%

Dietary Fiber 17.2 g68.7%

Sugars 56.1 g

Protein 23 g46.6%

Vitamin A 240.5% Vitamin C 541.5%

Calcium 47.4% Iron 17.5%

*Based on a 2000 Calorie diet


Chili Salad In Cherry Tomatoes Recipe