Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 * Exported from MasterCook * Tomatillo, Corn And Olive Salsa Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frozen corn kernels -- thawed 1 1/2 cups salsa verde 3/4 cup chopped onion 1/2 cup chopped drained jalapeno-stuffed olives 1/4 cup chopped fresh parsley Mix all ingredients in large bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate). Makes about 3 cups. Converted by MC_Buster. Source: " Bon Appetit, June 2000, Pg. 144 " Yield: " 3 cups " - - - - - - - - - - - - - - - - - - - Per serving: 339 Calories (kcal); 3g Total Fat; (6% calories from fat); 12g Protein; 79g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : " Made with tomatillo, salsa verde is available fresh, or in cans or jars. " Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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