Spicy Corn Stuffed Tomato Salad

• 6 small ripe tomatoes
• 12 cup creamy buttermilk dressing
• 2 tablespoons snipped parsley
• 14 teaspoon pepper
• 1 dash ground red pepper
• 2 cups cooked fresh corn kernels
• 12 cup shredded monterey jack cheese
• 14 cup chopped green pepper
• 14 cup chopped cucumber
• 14 cup chopped onion
• lettuce

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

tomatoes, buttermilk dressing, parsley, pepper, ground red pepper, corn kernels, shredded monterey jack cheese, green pepper, cucumber, onion

Taken from www.food.com/recipe/spicy-corn-stuffed-tomato-salad-441784 (may not work)