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Stuffed Tomato Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
3-4 nice large red ripe tomatoes
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.