Corn-Stuffed Tomato Salad Recipe

Name: Corn-Stuffed Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small ripe tomatoes; 1/2 c. creamy buttermilk dressing; 2 Tbsp. snipped parsley; 1/4 tsp. pepper; dash of red pepper; 2 c. cooked corn kernels; 1/2 c. shredded Monterey Jack cheese; 1/4 c. chopped bell pepper; 1/4 c. chopped cucumber; 1/4 c. chopped onion; lettuce leaves

Servings: persons

6 small ripe tomatoes
1/2 c. creamy buttermilk dressing
2 Tbsp. snipped parsley
1/4 tsp. pepper
dash of red pepper
2 c. cooked corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped bell pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
lettuce leaves

1
Place tomatoes, stem end down, on a cutting board.
2
Cut each into 4 to 6 wedges, cutting to but not through the stem end. Spread wedges apart, slightly.
3
Sprinkle with salt.
4
Cover and chill.
5
In small mixing bowl, combine dressing, parsley, pepper and red pepper.
6
In another bowl, combine corn, cheese, bell pepper, cucumber and onions.
7
Add dressing mixture; toss gently to coat.
8
Cover; chill.
9
Serve tomatoes filled with corn mixture over lettuce on individual plates.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 small ripe tomatoes, 1/2 c. creamy buttermilk dressing, 2 Tbsp. snipped parsley, 1/4 tsp. pepper, and more.

Yes, Corn-Stuffed Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn-Stuffed Tomato Salad

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