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Spicy Corn-Stuffed Tomato Salad
Chill: 2 hrs
Ingredients
- 6 small ripe tomatoes
- 1/2 cup creamy buttermilk salad dressing
- 2 tablespoons snipped parsley
- 1/4 teaspoon pepper
- 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 leaves
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 buttermilk salad 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 and chill.
4. To serve, arrange tomatoes atop lettuce leaves on individual plates. Fill the tomatoes with corn mixture. Makes 6 servings.
