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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
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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) 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

Directions

  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
275.8
% Daily Value
Total Fat
11.6g
18%
Saturated Fat
1.5g
7%
Sodium
1073.3mg
45%
Total Carbohydrate
38.1g
13%
Dietary Fiber
11.1g
44%
Sugars
4.6g
Protein
10.3g
% Daily Value*:
Vitamin C
23.80%
24%
Calcium
6.40%
6%
Iron
12.70%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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