Corn around with pinto beans and tomatoes for fiber-packed noontime nutrition.
Start to Finish:
1 cup Green Giant® Niblets® frozen whole kernel corn
1 can (15 oz) pinto beans, drained, rinsed
1/3 cup reduced-fat sour cream
1/4 cup chopped red onion
3 tablespoons shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt-free seasoning blend
6 medium tomatoes
Cook corn as directed on bag. Rinse in cold water until cool; drain.
In medium bowl, mix corn and remaining ingredients except tomatoes until blended.
Cut about 1/2-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.
Recipe Provides: Meat & Beans 1oz-equivalents, Vegetables 1 1/4c
|NUTRITION INFORMATION PER SERVING|
|Serving Size:||1 Serving|
|Calories||170||Calories from Fat||25|
| || ||% Daily Value|| |
|Total Fat||2 1/2g||4%|
| Saturated Fat||1 1/2g||7%|
| Trans Fat||0g||0%|
| Dietary Fiber||8g||31%|
|% Daily Value|
|Vitamin A||25%||Vitamin C||15%|
|Exchanges:||1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; |
|*Percent Daily Values are based on a 2,000 calorie diet.|