Southwest Corn Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup. can sweet corn1/2 cup. can black beans1/2 of a dill pickle1 small gherkin1/4 cup. chopped onion1 1/2 cloves garlic1 medium cherry tomato2 tblesp. can died tomatoes2 tblesp. mild rotel1 pinch of rosemary and parsly
Dry out the corn and black beans with a paper towel. A little bit of liquid is okay. While the corn and beans are drying out, chop up your pickles into small pieces, along with the onions. Finely mince your garlic.
When the corn and beans are dry, put 3/4. of a tab of butter in a skillet, along with 1 tsp. of vegetable oil.
Saute your onions and garlic until a golden color. Add your corn, beans, and pickles.
While that's cooking, finely chop 1 medium cherry tomato, 2 tblesp. of can diced tomatoes, and 2 tblesp. of mild rotel.
When your corn mixture is heated through, add your tomatoes.
Cook 1 - 2 minutes. Add a pinch of dried rosemary and parsly.
Add on salad, as a side dish, or eat plain.
Serving Size: Makes 2 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user JORDANLYNN16.
When the corn and beans are dry, put 3/4. of a tab of butter in a skillet, along with 1 tsp. of vegetable oil.
Saute your onions and garlic until a golden color. Add your corn, beans, and pickles.
While that's cooking, finely chop 1 medium cherry tomato, 2 tblesp. of can diced tomatoes, and 2 tblesp. of mild rotel.
When your corn mixture is heated through, add your tomatoes.
Cook 1 - 2 minutes. Add a pinch of dried rosemary and parsly.
Add on salad, as a side dish, or eat plain.
Serving Size: Makes 2 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user JORDANLYNN16.
Nutritional Info Amount Per Serving
- Calories: 356.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 2,204.4 mg
- Total Carbs: 77.3 g
- Dietary Fiber: 14.3 g
- Protein: 14.6 g
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