Corn-Stuffed Tomato Salad

• 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.
10. Makes 6 servings.

tomatoes, buttermilk dressing, parsley, pepper, red pepper, corn kernels, shredded monterey jack cheese, bell pepper, cucumber, onion, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843803 (may not work)