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Yield: Serves 4. 1 cup per serving.
Recipes
Macaroni Corn Salad
| Nutrition Information | |
| Calories: | 167 |
| Total Fat: | 4.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 77mg |
| Carbohydrates: | 30g |
| Dietary Fiber: | 3g |
| Sugars: | 8.3g |
| Protein: | 4g |
| Vitamin A: | 521.2iu (10%) |
| Vitamin C: | 16.9mg (28%) |
| Calcium: | 8mg (0%) |
| Iron: | 0.8mg (4%) |
Make this delicious macaroni salad for lunch or dinner. It looks very nice when served over a bed of mixed greens.
1 Tbsp olive or canola oil
2 Tbsp lowfat or nonfat mayonnaise
2 Tbsp flavored vinegar (red wine or cider)
2 cups frozen corn kernels, thawed
1 Tbsp chopped fresh cilantro or parsley
1 cup cooked macaroni
1 tomato, diced
1/4 green pepper, diced
1/4 red onion, diced
Combine the first three ingredients in a medium-sized mixing bowl and mix well to make a dressing. Add the rest of the ingredients and toss together. Cover and refrigerate until ready to serve, up to 24 hours. Serve chilled.
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