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Add a photoServings: 6
Ingredients
- 1 (16 ounce.) pkg. frzn whole kernel corn
- 1 (2 1/2 ounce.) can sliced, ripe olives, liquid removed
- 8 ounce. Mozzarella cheese, cut into 1/2-inch cubes
- 1/2 c. fresh parsley, minced
- 1/2 c. fresh basil leaves, minced (or possibly 2 teaspoon dry basil)
- 1 lg. tomato, seeded & cubed
Directions
- Cook corn according to package directions till crisp-tender. Rinse with cool water to cold; drain well. In large bowl, combine corn with remaining ingredients; blend well. Pour over salad mix; toss gently to coat. Cover; chill 1 to 2 hrs to blend flavors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 173 | 66% |
| Total Fat 19.25g | 24% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 206mg | 9% |
| Potassium 254mg | 7% |
| Total Carbs 12.64g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.57g | 2% |
| Protein 11.6g | 19% |
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