Spicy Corn Stuffed Tomato Salad

[Guest guest]

Today's lunch

Mari

 

Spicy Corn Stuffed Tomato Salad

 

6 small, ripe tomatoes

1/2 cup creamy buttermilk dressing (homemade is best)

2 tbsps. snipped parsley

1/4 tsp. pepper

dash ground red pepper flakes

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

 

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. In a small mixing

bowl, combine dressing, parsley, pepper and red

pepper. In another bowl, combine corn, cheese, green

pepper, cucumber and onion. Add dressing mixture; toss

gently to coat. Cover; chill. Serve tomatoes filled

with corn mixture over lettuce on individual plates.

Serves 6.