Stuffed Tomato Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Salads · Vegetable Dishes

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Stuffed Tomato Salad

From Dorothy McNett's recipes at

3-4 nice large red ripe tomatoes
pinches of sea salt
2 ears fresh corn
2-3 green onions
2-3 tablespoons fresh chives, snipped
1 cup or so drained cooked black beans or quinoa, or rice...
3 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
chives for garnish

Cut off the top third from each tomato. Scoop out the pulp with a spoon and chop coarsely. Sprinkle the tomato cavities with salt. Clean ears of corn, wrap with waxed paper or use the natural husk. Cook in microwave using 3 minutes per ear as a guide. Cool slightly and slice corn from cob. Combine tomato pulp, corn kernels, green onions, chives, beans, vinegar, olive oil, salt, and pepper. Pile into the tomato shells. Arrange on lettuce covered salad plates, garnish with snipped chives, and serve.

Recipe created 2000-07-25.

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