Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
349
Calories
30g
Protein
8g
Fat
44g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (15.5 ounce) cans corn, drained
- ¾ cup cucumber slices
- ¼ cup onion, diced
- 2 small tomatoes, coarsely chopped
- ¼ cup reduced-fat sour cream
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon distilled white vinegar
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- ¼ teaspoon celery seed
Directions
1
1.In a large mixing bowl, combine the corn, cucumbers, onions, and tomatoes
2
2.Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard, and celery seeds.
3
3.Add to corn mixture and toss until all ingredients are evenly coated.
Recipe sourced from
fandom