Spicy Corn Stuffed Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a great dish especially when there's an abundance of corn and tomatoes.It's easy to prepare and really yummy! To lighten the fat grams, just try using low-fat or fat-free dressing. Also, try low-fat cheese. There are some really good brands now and very well worth the try. I got this on the net sometime ago. Ingredients:
6 small ripe tomatoes |
1/2 cup creamy buttermilk dressing |
2 tablespoons snipped parsley |
1/4 teaspoon pepper |
1 dash ground red pepper |
2 cups cooked fresh corn kernels |
1/2 cup shredded monterey jack cheese |
1/4 cup chopped green pepper |
1/4 cup chopped cucumber |
1/4 cup chopped onion |
lettuce |
Directions:
1. Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill.
2. In a small mixing bowl, combine dressing, parsley, pepper and red pepper.
3. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill.
4. Serve tomatoes filled with corn mixture over lettuce on individual plates.
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