Southwest Corn Salad
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Southwest Corn Salad calories by ingredient
Number of Servings: 1
Ingredients
-
1 cup. can sweet corn
1/2 cup. can black beans
1/2 of a dill pickle
1 small gherkin
1/4 cup. chopped onion
1 1/2 cloves garlic
1 medium cherry tomato
2 tblesp. can died tomatoes
2 tblesp. mild rotel
1 pinch of rosemary and parsly
Directions
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.