Ingredients
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
cup finely chopped fresh or refrigerated mango
2
tablespoons finely chopped green onions (2 medium)
2
tablespoons sliced ripe olives
1
tablespoon finely chopped fresh cilantro
1
tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
1
tablespoon lime juice (1/2 medium)
1
teaspoon olive oil
4
large firm ripe tomatoes, cut crosswise into 1/4-inch-thick slices
Pumpkin seeds*
Preparation
In medium bowl, mix all ingredients except tomatoes and pumpkin seeds.
On serving platter, arrange tomatoes, overlapping slices. Spoon corn mixture down center of tomatoes. Sprinkle with pumpkin seeds.
