Corn Salad Cups

1. 1

   With tip of knife, cut and discard stem end of tomato.

2. 2

   Cut off 1/2-inch slice from each and dice slices.

3. 3

   Place in small bowl.

4. 4

   Stir in corn, cucumber, dressing, oregano and salt and pepper to taste.

5. 5

   Chill until cold.

6. 6

   Scoop seeds and pulp from tomatoes.

7. 7

   Wrap and refrigerate tomato shells until ready to serve.

8. 8

   Just before serving, fill tomato shells and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.