Spinach, Tomatoes, and Corn

Name: Spinach, Tomatoes, and Corn
Yield: 5 servings
Ingredients: 1 cup canned spinach; 1 can (15.5 ounces) low-sodium diced tomatoes; 1 can (15.2 ounces) low-sodium corn, drained; 3 cups water; 1 tablespoon margarine

Source: Creative Recipes for Less Familiar USDA Commodities Used by Household Programs USDA Food and Nutrition Service Food Distribution Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Canned veggies make this dish easy to prepare at any time of the year! No fresh veggies necessary.

Makes

5 servings

Ingredients

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

Directions

Wash hands with soap and water.
Place all ingredients in a large saucepan. Cover.
Heat thoroughly over medium-high heat, about 10 minutes. Add seasonings to taste.

Notes

Learn more about: Spinach Tomatoes Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.