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Spinach, Tomatoes, and Corn

Spinach, Tomatoes, and Corn – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 20 minServes 5Easy⚡ Five & FastGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 cup canned spinach
  • 1 can canned diced tomatoes, low-sodium (15.5 ounces)
  • 1 can canned corn, low-sodium (15.2 ounces, drained)
  • 3 cups water
  • 1 tbsp margarine

Method

  1. Place all ingredients in a saucepan. Cover.
  2. Heat thoroughly, about 10 minutes. Add seasonings to taste.

Learn more about: Spinach Tomatoes Corn

Nutrition per serving

Serving size: 1/5 of recipe (409g)

  • Total Calories: 100
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 171 mg
  • Carbohydrates: 17 g
  • Dietary Fiber: 3 g
  • Total Sugars: 5 g
  • Protein: 4 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · Creative Recipes for Less Familiar USDA Commodities Used by Household Programs USDA Food and Nutrition Service Food Distribution Service · Reformatted; ingredient quantities parsed
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