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Roxanne Chan
Albany, California
Top fresh tomato slices with a fruity, spicy salsa for a salad with a kick!
Mexicorn®-Topped Tomatoes
- Prep Time 20 min
- Total 20 min
- Ingredients 11
- Servings 6
Ingredients
- 1 can (11 oz) whole kernel corn with red and green peppers, drained
- 1 can (4 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*
Instructions
-
Step1In medium bowl, mix all ingredients except tomatoes and pumpkin seeds.
-
Step2On serving platter, arrange tomatoes, overlapping slices. Spoon corn mixture down center of tomatoes. Sprinkle with pumpkin seeds.
Nutrition
110
Calories
2 1/2g
Total Fat
3g
Protein
18g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 300mg
- 12%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 8g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 45%
- 45%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 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;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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