Tomato Corn Salad Recipe

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Ingredients:

Serving

2-1/4 cups cooked fresh or frozen white corn, thawed
2-1/4 cups cooked fresh or frozen yellow corn, thawed
1 medium cucumber, diced
2 medium tomatoes, chopped
1/4 cup chopped red onion
1/4 cup reduced-fat sour cream
2 tbsp reduced-fat mayonnaise
1 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp celery seed
1/4 tsp ground mustard

Directions:

In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours. Yield: 9 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	209.14 Kcal (876 kJ)
Calories from fat	31.33 Kcal
		% Daily Value*
Total Fat	3.48g	5%
Cholesterol	2.56mg	1%
Sodium	185.77mg	8%
Potassium	341.56mg	7%
Total Carbs	41.01g	14%
Sugars	3.15g	13%
Dietary Fiber	4.73g	19%
Protein	5.89g	12%
Vitamin C	7.6mg	13%
Iron	1.7mg	9%
Calcium	21mg	2%

Amount Per 100 g
Calories	143.01 Kcal (599 kJ)
Calories from fat	21.42 Kcal
		% Daily Value*
Total Fat	2.38g	5%
Cholesterol	1.75mg	1%
Sodium	127.03mg	8%
Potassium	233.56mg	7%
Total Carbs	28.04g	14%
Sugars	2.15g	13%
Dietary Fiber	3.23g	19%
Protein	4.03g	12%
Vitamin C	5.2mg	13%
Iron	1.1mg	9%
Calcium	14.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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