Spicy Corn Stuffed Tomato Salad

This is a great dish especially when there's an abundance of corn and tomatoes.It's easy to prepare and really yummy! To lighten the fat grams, just try using low-fat or fat-free dressing. Also, try low-fat cheese. There are some really good brands now and very well worth the try. I got this on the net sometime ago.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  small  ripe tomatoes
• 1⁄2 cup  creamy  buttermilk dressing
• 2  tablespoons  snipped parsley
• 1⁄4 teaspoon pepper
• 1  dash  ground red pepper
• 2  cups  cooked fresh corn kernels
• 1⁄2 cup  shredded monterey jack cheese
• 1⁄4 cup  chopped green pepper
• 1⁄4 cup  chopped cucumber
• 1⁄4 cup  chopped onion
•  lettuce

Directions

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