CORN-STUFFED TOMATOES

Corn-Stuffed Tomatoes image

Hazel Holley of Samson, Alabama teams up canned corn with chopped green pepper and onion to create a fresh-tasting salad with light mayonnaise coating. The pretty mixture is especially appealing presented in a tomato shell.

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cans (7 ounces each) white or shoepeg corn, drained
2 cans (7 ounces each) Mexicorn, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons fat-free mayonnaise
1/8 teaspoon pepper
8 medium tomatoes

Steps:

In a bowl, combine the first four ingredients. Combine mayonnaise and pepper; mix well. Pour over the corn mixture and toss to coat. Cut the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell (discard pulp). Spoon corn mixture into the tomatoes. Refrigerate until serving.

Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges