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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Hazel Holley of Samson, Alabama teams up canned corn with chopped green pepper and onion to create a fresh-tasting salad with light mayonnaise coating. The pretty mixture is especially appealing presented in a tomato shell. Ingredients:
2 cans (7 ounces each) white or shoepeg corn, drained |
2 cans (7 ounces each) mexicorn, drained |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
2 tablespoons fat-free mayonnaise |
1/8 teaspoon pepper |
8 medium tomatoes |
Directions:
1. In a bowl, combine the first four ingredients. Combine mayonnaise and pepper; mix well. Pour over the corn mixture and toss to coat. Cut the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell (discard pulp). Spoon corn mixture into the tomatoes. Refrigerate until serving. Yield: 8 servings.
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