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Sweet Corn and Sun-Dried Tomato Salsa

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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Just stir together a few simple ingredients, and you've got a hearty Mediterranean-inspired salsa, perfect with a baguette or some pita chips.

Inspired Taste Recipe by Inspired Taste
May 8, 2012

Ingredients

1
can (15.25 oz) Green Giant™ whole kernel sweet corn less sodium, drained
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
avocado, pitted, peeled and chopped
2
tablespoons chopped sun-dried tomatoes in oil
2
teaspoons oil from jar of sun-dried tomatoes
2
tablespoons chopped fresh parsley
Juice of 1 lemon
Salt and pepper to taste

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  • 1 Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes. Drain; rinse with cold water until cool.
  • 2 In medium bowl, gently mix corn, beans, avocado, tomatoes, oil, parsley and lemon juice. Season with salt and pepper. Serve immediately or refrigerate until serving time.

Expert Tips

Sun-dried tomatoes are often found in the same aisle as pasta and pasta sauce.

To store, cover tightly with plastic wrap and refrigerate up to 1 day.

Nutrition Information

No nutrition information available for this recipe.

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