Mexicorn®-Topped Tomatoes

Top fresh tomato slices with a fruity, spicy salsa for a salad with a kick!

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Servings 6

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Bake-Off® Contest 42, 2006

Roxanne Chan

Albany, California

ingredients 11
Prep Time 20 min
Total Time 20 min

Ingredients

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1: can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2: cup finely chopped fresh or refrigerated mango

2: tablespoons finely chopped green onions (2 medium)

2: tablespoons sliced ripe olives

1: tablespoon finely chopped fresh cilantro

1: tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)

1: tablespoon lime juice (1/2 medium)

1: teaspoon olive oil

4: large firm ripe tomatoes, cut crosswise into 1/4-inch-thick slices

: Pumpkin seeds*

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Directions

1 In medium bowl, mix all ingredients except tomatoes and pumpkin seeds.
2 On serving platter, arrange tomatoes, overlapping slices. Spoon corn mixture down center of tomatoes. Sprinkle with pumpkin seeds.

EXPERT TIPS

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Expert Tips

*Roasted hulled pumpkin seeds (pepitas) can be used as garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 25),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 300mg; 300%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 45%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;