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

Prep Time: 20 Min

Total Time: 20 Min

Makes: 6 servings

Roxanne Chan
Albany, California
Bake-Off® Contest 42, 2006
Recipe
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RECIPE TOOLBOX

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*

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

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 300mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 3g;
Percent Daily Value*:
  • Vitamin A 25.00%;
  • Vitamin C 45.00%;
  • Calcium 4.00%;
  • Iron 4.00%;
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;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.

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