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Corn and Green Chili Salad
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Serves4 (1 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 2 cups corn, frozen, thawed and drained
- 1 10-ounce can diced tomatoes with green chilies
- 1/2 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1/3 cup green onion, sliced
- 2 tablespoons cilantro, chopped
Directions
- Combine all ingredients in a medium bowl.
- Mix well.
Recipe Tips
Serve as a side to your favorite taco or use as a burrito or salad topping.
Nutrition Facts
Corn and Green Chili Salad
Amount Per Serving (1 cup each)
Calories 101
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 287mg
12%
Potassium 268mg
8%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
8%
Sugars 4g
Protein 3g
6%
Vitamin A
12%
Vitamin C
19%
Vitamin D0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: What's Cooking? USDA Mixing Bowl
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