"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chilly Corn Salad in Tomato Cups Recipe

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This recipe for Chilly Corn Salad in Tomato Cups, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Krasemann
Added: Friday, March 21, 2008


Serves 6
Prep time 25 minutes
Start to finish 25 minutes

1 cup frozen whole kernel corn
1 can (15oz) pinto beans drained, rinsed
1/3 cup reduced-fat sour cream
cup chopped red onion
3 tbsp. shredded reduced-fat cheddar cheese
2 tbsp. chopped fresh parsley
6 medium tomatoes

1.) Cook corn as directed on bag. Rinse in cold water until cool; drain.

2.) In medium bowl, mix corn and remaining ingredients except tomatoes, until blended.

3.) Cut about inch slice off top of each tomato. With grapefruit spoon or teaspoon, carefully hollow out each tomato, leaving shell of outer flesh intact. Discard tomato pulp or reserve for another use. Spoon corn mixture into tomato shells.

170 Calories
2.5g Fat / 1.5g Saturated Fat
27g Carbohydrates
9g Protein
45mg Sodium

The Best Life Diet




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