Corn Salsa
Tex-Mex cooking doesn’t always have to feature rice and beans. This healthy, easy side only requires a kernel of cooking prowess and will leave your family satisfied.
Ingredients
- 1 1/4 cup(s) frozen corn
- 1 cup(s) tomato sauce
- 1/2 cup(s) can mushroom stems and pieces, drained
- 1 tomato, finely chopped (medium to large)
- 333/1000 cup(s) celery, finely chopped
- 333/1000 cup(s) green peppers, finely chopped
- 2 teaspoon(s) olive oil
- 2 tablespoon(s) brown sugar
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) garlic powder
- 1/2 teaspoon(s) salt
- 1 dash(es) black pepper
- 1 dash(es) cayenne pepper (optional)
Instructions
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In 2-1/2 to 3 qt casserole dish, toss celery and green pepper in oil.
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Microwave on high for 2 minutes.
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Mix in all rest of ingredients.
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Cover and cook on medium high until done for 9-10 minutes.
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As microwaves can vary in strength, you may want to check to make check it the first time you do it.
Nutrition
Calories: 409.53kcalCarbohydrates: 74.33gProtein: 11.55gFat: 12.53gSaturated Fat: 2.01gSodium: 1261.84mgFiber: 9.92gSugar: 41.17g
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